Thick, Chewy and PERFECT Chocolate Chip Cookies

Here's the thing.  We all have a go-to recipe for chocolate chip cookies.  Whether it's the recipe from the bag of chocolate chips, or a family recipe, it's the one we always reach for.  I decided, on a whim, to try this recipe by America's Test Kitchen.  It promises thick, chewy, delicious cookies similar to those you would purchase at a gourmet shop.  Skeptical as I can be at times, we'll see, I thought.

I was delighted when I pulled my first batch from the oven.  Indeed, that is exactly what you get!  A delicious, thick, chewy chocolate chip cookie that looks gourmet shop perfect.  Of course eating them warm is the best way to enjoy them, as with any chocolate chip cookie, however, they do hold their chewy and slightly crisp texture if you happen to have a few leftover to enjoy later.

One word of caution.  You must remove them from the oven when they appear slightly underdone - just starting to crisp around the edges.  Any longer results in a hard {although still delicious!} cookie.

The next time you find yourself hankering for a chocolate chip cookie, I hope you give these a try!

Thick & Chewy Chocolate Chip Cookies
Source:  America's Test Kitchen
Makes:  approx. 2 dozen

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
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 (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 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 chips to taste.

Roll 2 Tablespoons of the dough into a ball and lay on the prepared cookie sheet. Continue with remaining dough, spacing the cookies about 2 inches apart.

Bake the cookies, one sheet at a time, until they are light golden grown and the outer edges start to brown yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the sheets for 10 minutes, giving them time to finish cooking. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. {Or as long as you can resist biting into one.  Or two.  Just sayin.....}

If you have any leftover cookies, store them at room temperature in an airtight container.

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  1. No lie, my mouth was watering as I read your text and looked at those cookies. I'll bet you and J were happy to test this recipe. ;0)

  2. Thank you for yet another wonderful looking recipe to try! They DO look perfect! -Tammy

  3. I love my go to recipe, but you have me intrigued. So, I will test this out the next time husband says I need to bake some cookies.


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