June 24, 2012

Thick and Chewy Chocolate Chip Cookies

I don't like chocolate. I believe I've mentioned that. Unfortunately, my husband LOVES chocolate. He loves chocolate more than most women I know, honestly. So when he begged for chocolate chip cookies today, I  thought, "Chocolate chip cookies? How boring!! I have to post something INTERESTING!" 
But then I realized... Everyone likes chocolate chip cookies... (except me) And our recipe is pretty perfect... so why NOT chocolate chip cookies?? So Stephen gets his wish. 

Thick and Chewy Chocolate Chip Cookies
Printable Recipe


2 & 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
12 tablespoons butter (1 1/2 sticks), melted and cooled (very important!)
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)
  1. 1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, cinnamon, salt, and baking soda together in medium bowl; set aside.
    2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
    3. Form into large, rough balls and place on greased or parchment lined cookie sheets. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes.
  2. *This is another recipe I adapted a bit from Cooks Illustrated. I added cinnamon to make them a little more special and simplified the cookie-forming. Again, sometimes they're just silly :)*
    I like to make them pretty big. They're nice and thick, perfectly chewy, with crisp edges and stuffed full of chocolate chips... with the hint of cinnamon to somehow make them taste even warmer and more decadent. 

    I may not like chocolate much, but I can still appreciate these. Why HAS it been so long since I made them??


  1. Cooks' method for dropping them on the cookie sheet is silly. I tried making fork impressions on them, a la peanut butter cookies. Works like a charm, and really easy, and fast... Also, when making any drop cookies, cupcakes or muffins, I find my 1/2 cup ice cream scoop is indispensable. so much cleaner and faster. .... and parchment paper!!

  2. I just made these cookies today and they got an amazing reaction! There's something about melting the butter then letting it cool before you mix it with the sugars that makes the bottom of the cookies really crispy, while the rest is chocolatey-gooey-yumminess! Thanks for sharing the recipe!!


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