Thick and Chewy Chocolate Chip Cookies
Source of Recipe
Amalgamation
Recipe Introduction
Yummy, but not so good for you!
Combine and set aside:
2-1/8 cups flour
½ tsp. baking soda
½ tsp. salt
Mix until thoroughly blended:
12 Tbs. unsalted butter, melted and cooled (1-1/2 sticks)
1 cup brown sugar
½ cup sugar
Mix in:
1 whole egg + 1 egg yolk (room temperature)
1 Tbs. vanilla
Add in dry ingredients and mix until just combined.
Stir in:
1-2 cups chocolate chips
Drop by ¼ shaped balls onto parchment covered sheets, 9/sheet.
Bake at 325°F. for 15-18 minutes. Start checking at 13 minutes. Done when they are light golden brown and outer edges start to harden yet centers are still soft and puffy.
Yield: 18 cookies
Notes: 10/08—Cook’s says to shape by pulling dough ball apart in half and flipping jagged half to sit on top of cookie. Press back together. This recipe is a combination of an allrecipe.com recipe and Cook’s Illustrated recipe. The former says to chill the dough and use only 2 cups of flour. I didn’t.
Don’t overbake.
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