I found this amazing chocolate chip cookie recipe in one of my favorite cookbooks, Baking Illustrated. This cookbook is like the bible for bakers. Small font, no pictures (just drawings), and amazing recipes! I love the fact they test every recipe again and again until it’s perfect. And when I mean perfect, I literally mean perfect. I have never tried a recipe from Baking Illustrated/Cook’s Illustrated that I have not absolutely loved.
These are huge cookies! I am not a fan of thin crispy cookies so if you are like me, you must make these immediately. The hardest part of this recipe was not eating the raw cookie dough (since I’m pregnant). That was tough. Very tough.
These are best enjoyed right out of the oven, but they do store well in an airtight container.
Thick & Chewy Chocolate Chip Cookies
Makes about 18 large cookies
2 cups plus 2 tablespoons (10 5/8 oz) 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 (7 oz) brown sugar, packed
1/2 cup (3 1/2 oz) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips
Adjust the oven racks to the upper- and lower- middle positions and heat the oven to 325 degrees. Line two large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll a scant 1/4 cup of the dough into a ball. Hold the ball of dough with your 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.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are soft and puffy, about 15-18 minutes (mine needed to bake longer), rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
Source: Baking Illustrated