This recipe has made the rounds on many of the blogs — and with good reason! It’s a very delicious, chewy, chocolate chip cookie recipe.

Unfortunately, I was just a tad disappointed. It had all of the qualities I was looking for in a chewy chocolate chip cookie..but it just didn’t quite DO it for me.

Does anyone else have an amazing chewy chocolate chip cookie recipe out there for me to try??

Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, by way of Sugar and Spice)

*Recipe makes 18 large cookies

The key to these cookies are the melted butter and extra egg yolk, which allows them to stay chewy. Oversized baking sheets (commercial size) will allow you to get all of the cookies in the oven at the same time. But if you only have standard sized cookie sheets you’ll want to bake them in batches. It is also important to let these cookies cool on the baking sheets.

2 cups plus 2 tablspoons unbleached 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 packed light or dark brown sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips

– Adjust the oven racks to the upper and lower-middle positions and preheat the oven to 325 degrees F.
– Line 2 baking sheets with parchment paper and spray them with nonstick cooking spray
– Whisk the flour, baking soda, and salt together in a medium bowl; set aside
– Either by hand or with an electric mixer, mix the butter and sugars until blended
– Beat in the whole egg, egg yolk and vanilla until combined
– Add the dry ingredients and beat at low speed until just combined
– Stir in the chips to taste
– Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface
– Place the formed dough balls on the prepared baking sheets, jagged surfaces up, spacing them 2 1/2 inches apart
Bake until cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, about 15 to 18 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time
– Cool the cookies on the sheets, then remove cooled cookies from the baking sheets with a spatula.

Pin It on Pinterest

Share This