Thick and Chewy Chocolate Chip Cookies

Name: Thick and Chewy Chocolate Chip Cookies
Cuisine: American
Ingredients: 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 (7 ounces) light or dark brown sugar; 1/2 cup granulated sugar; 2 cups unbleached all purpose flour; 1 egg, room temperature; 1 egg yoke, room temperature; 2 teaspoons vanilla; 1-1.5 cups chocolate chips

6 steps

These ese oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches

Updated at: Thu, 17 Aug 2023 13:55:49 GMT

Ingredients

18 servings

½ teaspoonbaking soda

½ teaspoonsalt

12 tablespoonsunsalted butter

melted and cooled until warm

1 cupbrown sugar

packed, light, or dark

½ cupgranulated sugar

2 cupsunbleached all purpose flour

1egg

room temperature

1egg yoke

room temperature

2 teaspoonsvanilla

1 cupschocolate chips

Instructions

Step 1

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 withnonstick cooking spray.

OvenPreheat

Step 2

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Step 3

3. 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.

Step 4

4. Roll a 1/4 cup of the dough into a ball. Hold the dough ball 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.

Step 5

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 9-15 min. Cool the cookies on the sheets.

Step 6

Remove the cooled cookies from the baking sheets with a side metal spatula