Thick and Chewy Chocolate Chip Cookies
Recipe By :Cook's Illustrated
Serving Size : 18 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/8 cups bleached all-purpose flour -- (2 cups plus 2
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter -- melted and cooled
1 cup light or dark brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cups semisweet or bittersweet chocolate chips -- (1 to 2)
Heat oven to 325 degrees. Adjust oven racks to upper and lower-middle
Mix flour, salt, and baking soda together in medium bowl. Set aside.
Either by hand or with electric mixer, mix butter and sugars until
Mix in egg, yolk, and vanilla.
Add dry ingredients. Mix until just combined.
Stir in desired amount of chips.
Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of
both hands, pull into two equal halves. Each half will have a jagged surface
where it was ripped from the other. Rotate each half up so the
jagged surface faced the ceiling and press the halves back into one ball so
that the top surface remains jagged. (The nooks and crannies you have
created will give the baked cookies an attractive and somewhat rough, uneven
Place formed dough onto one of two parchment paper-lined cookie sheets,
about 9 balls per sheet.
Bake, reversing cookies 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).
Cool cookies on cookie sheets.
Serve or store in airtight container.
Recipe provided by the editors of Cook's Illustrated.