Tuesday, July 27, 2010

Thick and Chewy Chocolate Chip Cookies

Honestly, who doesn't love a warm chocolate chip cookie? It's taken me a while to find a recipe that keeps the center chewy without it being undercooked. Overall, a great recipe!

Thick and Chewy Chocolate Chip Cookies (Makes 3 dozen)

2 cups plus 2 Tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1.5 sticks) unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips

1) Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2) Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3) Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until just combined. Add the dry ingredients and beat at low speed until combined. Stir in the chips to taste.

4) Roll a scant 1/8 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 the 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 surface up, spacing them 2 1/2 inches apart. (Sounds complicated, but you can do it!)

5) Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Observations/Suggestions: Overall, I didn't change a thing. My one warning is to make sure that you pay attention to when the cookies are done. The insides will look puffy, but the outer edges will harden up. Just remember, they will continue cooking on the baking sheet. The brown sugar makes the batter darker, so also keep on eye on the edges for browning. Next time, I may try oatmeal to add a little more texture.

Recommended? Definitely. Relatively easy to make and very soft/chewy. They really tasted like cookies you buy from an upscale bakery. I made them last minute for a party and they went immediately! (That's why I have no pictures to share, I'm sorry!)

No comments:

Post a Comment