Thick
and Chewy Chocolate Chip Cookies
Makes
about 18 large cookies
These
oversized cookies are chewy and thick, like many of the chocolate chip
cookies sold in gourmet shops and cookie stores. They rely on melted butter
and an extra yolk to keep their texture soft. These cookies are best served
warm from the oven but will retain their texture even when cooled. To ensure
the proper texture, cool the cookies on the cookie sheet. Oversized cookie
sheets allow you to get all the dough into the oven at one time. If you’re
using smaller cookie sheets, put fewer cookies on each sheet and bake them
in batches. See the illustrations
below for tips on shaping these cookies.
2
cups plus 2 tablespoons all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
12
tablespoons (11/2 sticks) unsalted butter,
melted
and cooled until warm
1
cup light or dark brown sugar, packed
1/2
cup granulated sugar
1
large egg plus 1 egg yolk
2
teaspoons vanilla extract
1–11/2
cups semisweet chocolate chips
1.
Adjust oven racks to upper- and lower-middle positions and heat oven to
325 degrees. Line two large cookie sheets with parchment paper.
2.
Whisk flour, baking soda, and salt together in medium bowl; set aside.
3.
Either by hand or with 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.
4.
Roll scant ¼ cup dough into ball. Holding dough ball in fingertips
of both hands, pull into two equal halves. Rotate halves 90 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.
5.
Bake, reversing position of cookie sheets halfway through baking (from
top to bottom and front to back), 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.
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