Friday, December 23, 2011

Thick and Chewy Classic Chocolate Chip Cookies Recipe

If you're looking for something to bake, here is my favorite classic chocolate chip cookie recipe. It turns out slightly crispy on the outside but soft and chewy inside. Yummy goodness. If I have time tomorrow, I may bake a fresh batch for our Christmas Eve dinner. 

Thick and Chewy Classic Chocolate Chip Cookies:
Adapted from America's Test Kitchen

  • 2 cups plus 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 salt
  • 1 1/2 sticks (12 tbsp) unsalted butter, melted and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • Optional: Any ingredients or combination of toppings you want to add.
Step 1: Pre-heat over to 325 degrees. Line two cookie sheets with parchment paper. Mix dry ingredients together in a medium bowl and set aside. 

Step 2: In a large bow, mix butter and sugars together until thoroughly combined by hand or with an electric mix on medium speed until smooth (1 to 2 minutes). I usually just mix it by hand. Beat in egg, yolk and vanilla until combined (about 30 seconds).

Step 3: Add in dry ingredients and beat a low speed (about 30 seconds) just until combined. Stir in chocolate chips (or whichever toppings you choose). 

Step 4: Roll scant a handful of dough into a ball. Hold dough ball in fingertips of both hands and pull into two equal halves. Place each half with jagged side facing up on cookie sheet. Leave about two inches between each ball. 

Note: dough can be refrigerated up to two days or frozen up to one month. 

Step 5: Bake cookies one sheet at a time reversing position of cookie sheet halfway through baking until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. Bake about 15-18 minutes but check starting at 13 minutes. It took exactly 17 minutes in my oven. Frozen dough requires an extra 1-2 minutes to bake.

Step 6: Let the cookies cool on the cookie sheets for about 10 minutes before transferring to wire rack to completely cool. Serve or store in an airtight container.

I was able to make three dozen cookies for a cookie swap. I did one dozen of each of these and stored them in this container to give away.

  • plain chocolate chip

  • chocolate chip and crushed peppermint candy canes 

  • chocolate chip and chopped up Andes Chocolate Mints

  • Cookie Swap Container with Printed Recipe Card:

    I also like making cookies with these toppings. The possibilities are endless. 
    • white chocolate chips with chopped macadamia nuts
    • chocolate chips with nuts (chopped walnuts or pecans)
    • toffee chips
    My husband's favorite are the s'mores version. With about seven minutes left into baking plain chocolate chip cookies, insert small pieces of Hershey's Bar and mini marshmallows. Next time I will try adding rough chopped pieces of graham crackers and see how they turn out.

    Happy baking!

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