I've spent a lot of time and gone through many recipes trying to find that perfect chocolate chip cookie. Listen up folks, this is the one! I'm not kidding, they are perfect. With just the right amount of chocolate, they're chewy and soft in the middle yet a little crisp on the edges. I came across this recipe in my trusty ol' Baking Illustrated cookbook. This has become one of my favorite cookbooks, while it doesn't have a lot of pictures in it, I really like to read about the science behind what I'm baking. They do a good job explaining why certain ingredients work better than others.
So here it is, the last chocolate chip cookie recipe you'll ever need. I no longer have any desire to try any others. Try it out for yourself, let me know what you think, I know you'll love them!
Thick and Chewy Chocolate Chip Cookies
2 cups plus 2 tablespoons 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 brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla
1 cup semisweet chocolate chips
Whisk flour, baking soda and salt together in a medium bowl, set aside. Mix butter and sugars with electric mixer or by hand, until thoroughly blended together. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chocolate chips.
Using a medium cookie scoop, drop dough onto cookie sheet. (I highly recommend using a silicone baking mat, love those things!) Space cookies 2 inches apart. Bake at 325, for about 15 minutes or until light golden brown and the outer edges start to harden yet centers are soft and puffy. Cool cookies on the pan. Remove cooled cookies from baking sheets onto cooling rack.
Makes 18 large cookies
Source: Baking Illustrated cookbook
Speaking of cookies, I'm preparing for my 3rd Annual Cookie Exchange this Sunday. I'm getting really excited! I'll have a recap next week along with my cookie recipe and the other food that I'll be serving.