Friday, June 25, 2010

Oh so good, Chewy Chocolate Chip Cookies

These cookies were amazing. Who doesn't like a good chocolate chip cookie? I usually stay away from making them because I hated how sometimes they came out hard after they sat for a while. Then my husband started telling me to microwave them to warm them up and make them soft again. How come I didn't think of that??!! Since then, I started to like chocolate chip cookies more.  Not that I didn't like them before, just kind of didn't eat them as much.

I found this recipe on another BLOG that I love. All I can say is they seriously did not last long. I kept eating them and going back to the dish where they were. Decided it may be a good idea to take some to my in-laws. The next day I went over there, the cookies were GONE! Hope you enjoy this recipe as much as we have.

Thick And Chewy Chocolate Chip Cookies


2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips


Adjust oven racks to upper and lower-middle positions.  Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer, or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool. 

One thing I did differently - I split the recipe in half in 2 separate bowls, then added 1-2 tablespoons of Hershey's dark cocoa powder to one of the bowls. Then resumed the recipe as normal.

Sources: Found on Annie's Eats and adapted from Baking Blonde, original from Baking Illustrated

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