Thick and Chewy Chocolate Chip Cookies
List of Ingredients
Once you make these big, chewy, gooey chocolate chip cookies you'll never go back to the Tollhouse variety (as good as those may be). The secret lies in the butter, it's melted instead of creamed and an extra egg yolk is added to the batter.
2 C plus 2 T all-purpose Flour
1/2 t Baking Soda
1/2 t Salt
12 T (1 1/2 sticks) unsalted Butter, melted and cooled
until warm
1 C light or dark Brown Sugar, firmly packed
1/2 C granulated Sugar
1 large Egg plus 1 Egg Yolk
2 t Pure Vanilla Extract
Real Chocolate Chips, added to taste
Recipe
Adjust oven racks to upper-and lower-middle positions. Heat oven to 325* F. Line two large cookie sheets with parchment paper.
Whisk flour, baking soda, and salt together in medium bowl; set aside.
Either by hand or with an 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. Stir in chips to taste.
Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces facing up, join halves together 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 1/2 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 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.
|
|
member logon
