Thick and Chewy Chocolate Chip Cookies

adapted from Cooks Illustrated
makes about 18 (large) cookies

 

2 c. plus 2 tbs. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbs. unsalted butter, melted and then cooled til warm

1 c. packed light (or dark) brown sugar

½ c. granulated sugar

1 large egg, plus 1 yolk

2 tsp. vanilla extract

½ c. chocolate chips (who are we kidding, go for 2 cups)


Heat oven to 325 degrees. Line cookie sheets with parchment paper (your baking BFF), you can use nonstick spray, but parchment paper makes everything easier, especially clean up. Wax paper ≠ parchment paper, FYI.

In a separate medium bowl, whisk together flour, baking soda and salt. Set aside.

Mix butter and both sugars together (with an electric mixer, or by hand) until blended, it’ll be pale yellow, fluffy and gritty. Beat in the egg, egg yolk, and vanilla until combined. On low speed, slowly add the dry ingredients until the dough just comes together. Its important not to over-mix flour (something about the gluten breaking down?) because if you do, you’ll end up with dense cookies, not gooey and chewy ones. Stir in the chips until you’re happy with the chip to dough ratio.

(High maintenance alert) You can’t just roll these into a ball and plop them on a sheet. In order to get the proper height and chocolate-chip-moundness that is crucial – you must follow these directions*: Roll just less than ¼ cup of the dough into a loose ball. Hold the dough ball with the fingertips of both hands and pull it into 2 equal halves. Rotate those halves until the jagged-pulled apart surface is facing up. Then squish the 2 halves back together, and smooth out the base so it looks like one ball again – but don’t smooth out the top! The jaggedness created by pulling it apart will give the top that great texture.

Place on cookie sheets 2 ½ inches apart. Bake until light golden brown and the edges have begun to set, but the centers are still soft, about 15-18 minutes, and halfway through baking time, rotate the sheets from front to back and top to bottom. This helps them cook evenly. Cool the cookies on the sheets (this step usually involves staring and foot-tapping). Once cooled, remove with spatula (or desperately grab for one with your hands and eat that while you carefully spatula-remove the others).

 * the cookbook comes with an illustration of this step, but I didn’t want to get into serious interwebs stuff, like copyrights and infringement, so we’ll have to use 1,001 words.

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