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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 40g 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% | |
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Thick and Chewy Chocolate Chip Cookies
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!
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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Browse similar recipes by category
- 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: 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!
From: YungB
On May 2, 2009
These are exactly as the name stated, thick and chewy. They remind me of the cookies sold in gourmet shops and cookies stores. Keeper.
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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