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Nutrition Facts
Serving Size 1 cookies 28g Recipe makes 30 cookies)
Calories 145
Calories from Fat 60		(41%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 66mg		2%
Potassium 59mg		1%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 0.6g	2%
	Sugars 13.5g
Protein 1.5g		2%
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By: Noo

Thick and Chewy Chocolate Chip Cookies

Recipe #201955 | 30 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Pismo
Dec 26, 2006

I had been looking for the perfect chocolate chip cookie and found this recipe. The cookies baked up perfectly and tasted so good! I got it from America's Test Kitchen (Cook's Illustrated). Hope you like them as much as I do!

30 cookies (change servings and units)

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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Featured Reviews for This Recipe

From: bbh

On Sep 10, 2009

Really good chocolate chips - I've tried a lot of recipes for thick chocolate chip cookies and they usually taste very dry. These were not dry at all - great with a cup of coffee!

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From: klkscanner

On May 13, 2009

The kids LOVED these. A friend had made some crispy cookies my hubby liked more but the kids said these were a lot better - thick and chewy! So if you like thick and chewy, this is the cookie for you!

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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.

2 people found this review helpful

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