Thick and Chewy Chocolate Chip Cookies from Baking Illustrated
I love Baking Illustrated! I highly recommend it if you like to get into the whys and hows of food! These cookies have a very prominent butterschotch flavor along with the chocolate. They are the big kind like you get in cookie shops!
Thikc and Chewy Chocolate Chip Cookies
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks butter), melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons pure vanilla extract
1-1/2 cups semisweet chocolate chips
1. Preheat the oven to 325DgF. Line baking sheets with parchment paper or spray them with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, combine the melted butter and sugars with an electric mixer or by hand until well blended. Add the egg, egg yolk, and vanilla and blend well.
4. Add the dry ingredients to the butter mixture, stirring just until combined. Stir in the chips to taste.
5. Form dough by scant 1/4 cupfulls into a smooth ball. Holding the ball in the fingertips of both hands, pull it apart into two equal halves. Turn the halves 90 degrees so that the jagged surfaces are facing up. Rejoin the halves at the base into a single ball, being careful not to smooth the jagged top.
6. Place cookies 1-1/2 inches apart on prepared baking sheets. Bake for 15-18 minutes, or until edges are set and centers are soft and puffy. Cool cookies on the baking sheet. Remove with a wide metal spatula.
These cookies are best served warm from the oven, but will retain their chewiness even when cool. Happy baking!
Thikc and Chewy Chocolate Chip Cookies
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks butter), melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons pure vanilla extract
1-1/2 cups semisweet chocolate chips
1. Preheat the oven to 325DgF. Line baking sheets with parchment paper or spray them with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, combine the melted butter and sugars with an electric mixer or by hand until well blended. Add the egg, egg yolk, and vanilla and blend well.
4. Add the dry ingredients to the butter mixture, stirring just until combined. Stir in the chips to taste.
5. Form dough by scant 1/4 cupfulls into a smooth ball. Holding the ball in the fingertips of both hands, pull it apart into two equal halves. Turn the halves 90 degrees so that the jagged surfaces are facing up. Rejoin the halves at the base into a single ball, being careful not to smooth the jagged top.
6. Place cookies 1-1/2 inches apart on prepared baking sheets. Bake for 15-18 minutes, or until edges are set and centers are soft and puffy. Cool cookies on the baking sheet. Remove with a wide metal spatula.
These cookies are best served warm from the oven, but will retain their chewiness even when cool. Happy baking!