The name of these cookies says it all – they are chocolaty, chewy and thick. Even though they are large cookies, it’s still hard to eat just one! My sister gave me this recipe, and it’s originally from the Baking Illustrated cookbook. She said these are the best chocolate chip cookies she’s ever made, and I definitely have to agree with her!
One thing I like about this recipe is that it is so quick to make. It literally took me less than 20 minutes to mix up the dough and put the cookie dough on the cookie sheets. A few things that speed up this process for me are to use a kitchen scale to measure the flour and sugars. Then you don’t have to fumble around with different sized measuring cups, and it’s also more accurate. Another trick is to use a ¼ cup cookie scoop to measure the dough balls before baking. This is so much faster than “guessing” the amount of dough for each cookie, and the squeeze handle on the cookie scoop makes it so easy to release the dough onto the pans. It also ensures that all of the cookies will be exactly the same size.
I first made these cookies last summer for a BBQ (they were devoured so quickly!), and I made them again this past weekend to have on hand for whenever I get a cookie craving! If you have extra cookies, I recommend storing them in a freezer-safe Ziploc bag to keep them fresh. Eric likes to eat them crunchy and cold straight from the freezer, but I prefer to warm them in the microwave for 30 seconds – this makes them soft and gooey, just like they are when they come out of the oven. Whether you prefer to eat them cold or warm, they are delicious! And, truth be told, there are only 2 cookies left in my freezer… and I only made these 4 days ago. Maybe having cookies on hand tempting me from the freezer is not such a good idea after all! :)
Thick and Chewy Chocolate Chip Cookies
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 ounces) light or dark brown sugar
- ½ cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1-1 ½ cups semisweet chocolate chips
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 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 chocolate chips to taste.
- Roll a scant ¼ cup of the dough into a ball (a ¼ cup cookie scoop works great for this). Place the formed dough balls on the prepared baking sheets, spacing them 2 ½ inches apart.
- Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, 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.
Yield: about 18 large cookies
Source: slightly adapted from Baking Illustrated