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Thursday, May 24, 2012

Thick and Chewy Chocolate Chip Cookies

I love chocolate chip cookies.  They are one of the only pure sources of comfort food for me.  I've gone through so many chocolate chip cookie recipes over the years with the conclusion that I would never find the perfect one.  But I did.  YAY!  I finally discovered this recipe last year and use it all the apologies for not sharing it with you sooner!  I suppose I feel a little too protective over these guys.  They are the soft, ooey-gooey cookie that you see in bakeries or on TV but for the life of you, can never be replicated.  Well, here they are!  You're welcome in advance! 

I didn't make any changes to this recipe, but in regards to the shaping method you can view it here.  It is recommend that in order to keep the proper texture,  ensure the cookies have cooled completely on the baking sheet before transferring.  In the past, I have stored mine in an airtight container for about 3 days with no significant changes in texture (Although they don't usually last that long!)

Thick and Chewy Chocolate Chip Cookies
Makes approximately 12-14 large cookies

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chunks (I used 1 1/2 cups!)

Adjust the oven rack to the upper and lower middle third positions of the oven. Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda, and salt together and set aside.

With an electric mixture (or by hand), mix the butter and sugar until throroughly blended. Next, beat in the egg, yolk and vanilla until just combined. Add in the dry ingredients and beat on low speed until combined. Stir in the chocolate chips.

Roll approximately 1/4 cup of the dough into a ball. Hold the ball of dough with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. *See link mentioned above if having difficulties!

Place the cookies in the oven. Bake for 15 to 18 minutes, rotating the sheets halfway through the baking time. The cookies should be light golden brown in color and the outer edges have started to harden yet the centers are still soft and puffy.  Cool completely on the baking sheets.  Remove the cooled cookies from the baking sheets with a side metal spatula.

Store in an airtight container for up to 3 days.

Source: Brown Eyed Baker, originally from Baking Illustrated


  1. These sound great! Thanks for sharing the recipe. :)

  2. My nick name is "cookie monster". I definitely understand your love for chocolate chip cookies. *hehe*

    1. I am a cookie monster when it comes to these cookies. Beware! If we ever get together it might be dangerous if there's cookies in the room! lol!

  3. Chocolate chip cookies are my weakness - especially thick and chewy ones! I will literally have to quarter this batch to ensure I don't gain 10 pounds in one day.

    1. I know what you mean Ashlae! I wish I had self-control when it comes to these cookies otherwise I would quarter them...but I don't!! I could eat these for breakfast, lunch and dinner. Yum Yum!



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