Thick and Chewy Chocolate Chip Cookies Recipe #201955
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!
by Pismo
30 min | 10 min prep
30 cookies
- 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
- Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
- Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.
- Add dry ingredients; mix until just combined. Stir in chips.
- Using #40 cookie scoop (or rounded tablespoon) drop dough onto ungreased baking sheet.
- 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.
- Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.
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5 stars