Tuesday, July 6, 2010

Chocolate Chip Cookies

So, the thing with chocolate chip cookies: Everytime I make a new recipe, I think that recipe is the best one ever and has beaten out every other recipe I have ever made for chocolate chip cookies. I've come to realize, however, that this could just have to do with the fact that I love chocolate chip cookies and when I do make then, I fall so madly head over heels that I declare the recipe my favorite.

I guess I need to chill out. But, seriously, I REAAAAALLLLY liked this recipe for chocolate chip cookies! The recipe doesn't call for chilling the dough and when I rolled them into balls and placed them on the cookie sheet, I had a hard time believing they would stay thick and wouldn't flatten out in the oven. Low and behold! They really did turn out thick! And VERY chewy indeed!

Why, you may ask? I have no idea! Maybe it has to do with the melted butter or the ratio of baking soda to flour. But, really, I don't know. But whatever does it, I like it a whole heck of a lot!

I think you'd better make these and decide for yourself. Don't forget some milk!

Thick and Chewy Chocolate Chip Cookies
From Brown Eyed Baker

2 cups plus 2 tablespoons (10 5/8 ounces) 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 (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated 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 heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or 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 thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until 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 surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet 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 side metal spatula.


  1. These really are the best, aren't they?! And as far as what makes them thick - it's that extra egg yolk!

  2. You crack me up!! I am the same way with the cookies. I am so going to put a recipe...

  3. I recently made these same cookies from an AR recipe!