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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 34g Recipe makes 25 cookies) |
||
| Calories 174 | ||
| Calories from Fat 72 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.0g | 12% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 79mg | 3% | |
| Potassium 71mg | 2% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 16.2g | ||
| Protein 1.8g | 3% | |
Thick and Chewy Chocolate Chip Cookies
25 -35 cookies
Ingredients
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks or 3/4 cup)
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1-2 cup chocolate chips
Directions
1
Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.2
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.3
Add dry ingredients; mix until just combined. Stir in chips.4
Using #40 cookie scoop (or rounded tablespoon) drop dough onto ungreased baking sheet.5
Bake, rotating cookie sheet halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 13-15 minutes.(Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets.6
Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.
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- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go...
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: appleydapply
On Sep 29, 2008
These were yummy. I used the variation suggested by America's Test Kitchen with 1/2 c choc chips, 1/2 c white chips, and 1 c chopped pecans. We did think they spread a little too much, so we'll make again with parchment paper on the baking sheet to see if that helps.
From: Chef Johnsonville
On Sep 17, 2008
These worked well. I don't even like chocolate chip cookies and these were wonderful. I always love Cook's Illustrated so I needed to try these and I'm glad I did. They live up to their claim of thick and chewy plus I would add yummy. Thanks for posting.
From: Jen Clary
On Jan 17, 2007
These cookies are perfect!Just the right amount of chewiness! I used unsalted cultured butter instead (never send a man to the grocery store for baking items). I don't know if that made any difference to the taste, but they taste great. They bake exactly as stated in the recipe, they're ready when the outer edges are starting to harden, and the centers are soft and puffy. By the way, if you don't buy the butter in sticks, and just in a block, 12 tablespoons is 3/4 of a cup as 4 tablespoons is 1/4 of a cup. Thanks for the great recipe, this one is going in my recipe box.
From: Kiko
On Dec 17, 2007
This is a terrific choco chip cookie recipe! I store mine in an air tight container, and they are even softer and chewier the next day. Thank you!
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