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Chewy Chocolate Chip Cookies




Source of Recipe


Abra at egullet.org


Recipe Introduction


I have been searching for years for the perfect Chocolate Chip Cooky. Big, fat cookies with a chewy (not cakey) interior and a sugary crunch on the outside. These are great! I requested help from the folks at egullet.org and cyber-kitchen.com (Mimi’s) and got lots of suggestions. I tried 3 different recipes. After an exhausting and thorough baking marathon and taste test, making a couple of adjustments to the recipes, this recipe was the winner. We tasted all the cookies cooled down and then again the next morning. (By the way, Mr. Kim thinks I am insane). The only things that I did differently were to use bread flour (Alton Brown suggests that for chewy cookies) and to omit the nuts (not a big fan of nuts in cookies or fudge). I used a 3 T. cooky scoop and so my cookies took almost 20 minutes to bake. These are beautiful cookies – high and crackly, they look like bakery cookies, but taste SO much better. The chips are key. I used Ghirardelli, but am going to try chunking up some better chocolate some other time. I am a big milk chocolate fan, but have realized that with such a sweet cooky, semisweet is better.


List of Ingredients




1 c. softened butter
½ c. granulated sugar
1 ½ c. packed brown sugar
2 eggs
2 ½ t. vanilla extract
3 c. AP flour
½ t. salt
1 t. baking powder
1 t. baking soda
9 oz. semisweet chocolate chips
9 oz. chopped pecans


Recipe



Preheat oven to 350 degrees.

Mix as usual and bake for about 11 minutes.