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Thick and Chewy Chocolate Chip Cookies




Source of Recipe


BBR


Recipe Introduction


I dropped the dough by rounded teaspoons onto the parchment paper and baked for 13 minutes and ended up with 3 dozen cookies. They weren't what I'd call a thick cookie, but they are chewy and very tasty. Definitely will use this recipe again ~~ thanks MytFly :-)




List of Ingredients




Cook's Illustrated

2 c. plus 2 T. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 T. (1 ½ sticks) unsalted buter, melted and cooled until warm
1 c. packed light or dark brown sugar
½ c. granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla
1 - 1 ½ c. chocolate chips



Recipe



Adjust oven racks to upper- and lower-middle positions. Heat oven to 325°. Line two large cookie sheets with parchment paper.

Whisk flour, soda and salt together in medium bowl, set aside.

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

Roll scant ¼ c. dough into ball. Holding ball in fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces facing up, join halves together again at their base, again forming a single ball, being careful not to smooth dough’s uneven surface. Place formed dough onto cookie sheet, leaving 2 ½ inches between each ball.

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.

Makes about 18 large cookies.