These cookies are the bomb. I am pretty picky about my cookies, and I searched long and hard before finding the perfect recipe for a thick, chewy chocolate chip cookie. (I’m not a fan of crunchy cookies, and I prefer big, plump cookies loaded with chocolate chips). I am willing to share this recipe with all of you, as long as you promise to make them someday!
A few notes: I only use one brand of chocolate chips for these cookies…the only brand worthy of this recipe, Guittard semi-sweet chocolate chips. Sure, you could get away with another brand, or with milk chocolate chips, but they just won’t be the same. I also use a full 12-ounce bag of the chips, because I prefer three or four chocolate chips in each bite. Finally, it’s really worth it to watch the cooking time and turn the sheets in the middle of baking…it results in a perfect, chewy cookie. If they’re browned on the bottom, they’re overcooked. As long as the tops are not mushy, and the edges are even slightly golden, take them out of that oven! (Unless, of course, you’re one of those people who like crunchy cookies.)
Thick and Chewy Chocolate Chip Cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 to 1 1/2 cups semisweet chocolate chips
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.
Whisk flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
Roll scant 1/4 cup dough into a ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough’s uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2 inches between each ball.
Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 o 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.
Makes about 20 cookies.
Source: America’s Test Kitchen