Thick and chewy chocolate chip cookiesPosted: January 29, 2008 | |
I got this recipe from Katie D of goodthingscatered.blogspot.com. The cookies were delicious..after a bumpy ride making them–breaking a toe, DH having to make the rest, I had thought the recipe was ruined. They hardened right away and I was bummed. But after wrapping them up in airtight containers, they softened right up and DH coworkers loved them. They have a great taste and are very chewy and soft!! Give them a try! Thanks Katie for all your tips and suggestions too!!!
Thick and chewy choc. chip cookies
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm (very important..make sure the melted butter isn’t hot or too warm..it will ruin the recipe!)
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
-Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 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 & puffy (about 17 minutes in my oven).
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.