Sunday, December 21, 2008

Thick & Chewy Chocolate Chip Cookies

Everyone including myself is always on the search for the perfect chewy chocolate chip cookie! After many tries at recipes I flagged on the Internet, from a few of my many cook books and from friends, I turned to my collection of Cook's Illustrated magazine. I think I found (for now) what I believe to be the best recipe out there. They key to this recipe is using melted then cooled butter. Melting the butter separates the fat and water allowing the flour proteins to grab hold of the water forming elastic gluten sheets within the cookie. The result is the perfect chewy yet tender-crisp cookie. Enjoy!

Thick & Chewy Chocolate Chip Cookies
recipe from Cook's Illustrated American Classics 2008


2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus one yolk
2 teaspoons vanilla extract
1-1 1/2 cup semi sweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions. Heat oven to 325 degrees. Line your baking sheets with parchment paper.
2. Whisk flour, salt and baking soda together in medium bowl; set aside.
3. In a standing mixer with a paddle attachment, mix butter and sugars until blended. Mix in egg, yolk and vanilla until combined. Add dry ingredients & mix until combined. Stir in chips to taste.
4. Roll scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces exposed, join halves together at their base forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto baking sheets with parchment, about nine dough balls per sheet.
5. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on baking sheet.


Joelen said...

I still have to make this recipe... thanks for sharing! They look delicious!!

Maryjane - The Beehive Cottage said...

Enza, what a Yummy blog you have here! Oh my! Wishing you a very Happy New Year! Hugs, Maryjane

Bri said...

Your cookies look fantastic. My MIL used to give me Cooks Illustrated but she doesn't get it anymore. I went online to get the online membership until I found out it is 35 bucks! In any event I hope 2009 finds you happiness and much baking sucess.

Anonymous said...

Hi there, I just came by via Tastespotting and saw the cake in your title photo. Would you be able to share a recipe for that picture or where you might have found it at? Thank you so much for your time. Melissa D.
dono7695 AT bellsouth DOT net