It’s been a fairly lazy 4th of July weekend at our house and I really haven’t been terribly motivated to bake anything too complicated. I did, however, want to make Shane a treat and what could be better than chocolate chip cookies? I have been keeping an eye out for a new chocolate chip cookie recipe to try and when I saw this one on Chelle’s blog, I wanted to give these a try.
I think I may have underbaked these a little too much and I really didn’t like them much when they were fresh from the oven. They were, however, really tasty the next day when we tried them! The texture was definitely soft and chewy though mine really weren’t thick. I’m going to give these another try when the humidity isn’t so high and see what happens.
Updated: (January 2011) – Having made these cookies several time since originally posting the recipe here, I wanted to update to say they’ve become one of our favorites. The key to making them perfectly thick and chewy is making the cookies large enough and baking them for just the right amount of time, as per the recipe’s instructions. If you’re a dough eater, this one is very dangerous to have around!
Thick and Chewy Chocolate Chip Cookies
from Sugar and Spice
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Preheat oven to 325 F with racks in the upper and lower thirds of your oven. Line 2 large baking sheets with parchment paper.
Whisk the flour, baking soda, and salt together in a medium bowl.
With an electric mixer (or even by hand), mix the melted butter and sugars until thoroughly combined. Add the egg, yolk, and vanilla and beat until combined. Add the dry ingredients and beat at low speed just until incorporated. Stir in the chocolate chips.
Roll a scant 1/4 cup of the dough into a ball. Holding the dough ball with the fingertips of both hands, pull into 2 equal halves. Rotate the halves 90 degrees and join them, with the jagged surfaces pointing up. Don’t smooth the jagged edges. Space the cookies about 2 1/2 inches apart on the prepared baking sheets.
Bake for about 12-14 minutes (rotating the baking sheets halfway through), or until the edges begin to set yet the centers are soft and puffy. Cool the cookies on the baking sheets.
Makes about 18 large cookies.