Thick and Chewy Chocolate Chip Cookies
Everyone loves chocolate chip cookies. These marvelous, large, chewy cookies
should satisfy the most serious cookie lover. The recipe originates with
Cook's Illustrated, Jan/Feb 1996.
Preheat oven to 325°.
Mix flour, salt, and baking soda together in a medium bowl.
Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.
Add dry ingredients; mix until just combined. Stir in chips to taste.
Form 1/4 cup dough into a ball. Holding dough ball, using fingertips of both
hands, pull into two equal halves. Rotate halves ninety degrees and, with
jagged surfaces exposed, join halves together at their base, again forming a
single cookie, being careful not to smooth dough's uneven surface. Place on
parchment paper-lined cookie sheets. Dough can be refrigerated up to 2 days or
frozen up to 1 month, shaped or not. Bake until cookies are light golden brown
and outer edges start to harden yet centers are still soft and puffy, 15-18
minutes. Cool on cookie sheets. Makes 1 1/2 dozen very large cookies.
- 2 1/8 cups unsifted all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 12 T. unsalted butter, melted and cooled until warm
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 yolk
- 2 tsp. vanilla extract (pure, real!)
- 1-2 cups semi-or bittersweet chocolate chips/chunks