Tuesday, January 12, 2010
Thick and Chewy Chocolate Chip Cookies
Alyssa made these chocolate chip cookies. We liked the large size, delicious flavor, and chewy texture.
One key to success is to remove the cookies from the oven before they look completely baked and let them finish baking on the hot baking sheets for 10 minutes. This helps the cookies to set without overbaking and ruining that marvelous chewiness.
2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled
1 cup packed (7 ounces) light brown sugar
½ cup (3 ½ ounces) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 ½ cups (9 ounces) semisweet chocolate chips
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.
Working with two tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Alternately, use a large cookie scoop to portion the cookie dough.
Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes (depending on size of cookies), rotating the baking sheet halfway through baking.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.