Thick and Chewy Chocolate Chip Cookies
Locale: USA
Source: America's Test Kitchen, Family Baking Book
Ingredients
- 2 c + 2 tbs (10.67 oz) all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 12 tbs (1.5 sticks) unsalted butter, melted
- 1 c (7 oz) light brown sugar
- 0.5 c (3.5 oz) sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
- 1.5 c (9 oz) semisweet chocolate chips
Steps
Preheat oven to 325F. In a bowl, whisk flour, baking soda, and salt together. In mixer, beat melted butter with sugars until smooth. Beat in egg and vanilla. Reduce speed and slowly add flour mixture. Finally, mix in chips. Prepare baking sheets with parchment. Scoop out 2 tbs of dough per cookie, spacing them about 2 inches apart. Bake one sheet at a time until edges are set and beginning to brown, but centers are still soft and puffy, 15-20 minutes. Transfer to a wire rack to cool.
Notes
I usually use dark chocolate chips (60% cacao). Instead of chocolate, you can use white chocolate chips and macadamia nuts, or butterscotch chips and pecans, or possibly other combinations.
Log
|
