since those brown butter chocolate chip cookies, i've been on a cookie baking spree. i wanted to try other variations of the classic chocolate chip cookie and here i think i've found another great recipe. this one comes from cook's illustrated. these thick and chewy cookies are just perfect whether they're eaten warm or cooled. it's not thin and crispy like how some cookies are. i feel like these cookies have some substance and the chewy center makes it just so delicious. i love how there's a generous portion of chocolate chips in the cookies making every bite a chocolatey one.
i really do love this recipe. it's a change from my typical go-to recipe. feel free to try it out for yourself and let me know what you think. i know i'd be making this one again soon.
these thick and chewy chocolate chip cookies have just the right thickness and super chewy center – delish!
these are so good!
i think i've got my go-to chocolate chip cookie recipe now. :)
thick and chewy chocolate chip cookies
recipe from cook's illustrated
2-1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 tsp table salt
1/2 tsp baking soda
12 tbsp unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 tsp vanilla extract
1-2 cups chocolate chips or chunks (semi or bittersweet)
- Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
- Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
- Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
- Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Note: To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.