Thick and Chewy Chocolate Chip Cookies
This is my husband's favorite cookie...it is from Cook's Illustrated..
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READY IN: 30mins
YIELD: 18 large cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups tbsps all-purpose flour
- 2tablespoons all-purpose flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 12
- 1cup packed light brown sugar
- 1⁄2cup granulated sugar
- 1large egg yolk
- 1egg yolk
- 2teaspoons vanilla extract
- 1 - 1 1⁄2cup semi-sweet chocolate chips
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DIRECTIONS
- Adjust oven racks to upper and lower middle positions.
- Heat oven to 325*.Line 2 cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in medium bowl, set aside.
- Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.
- Add dry ingredients and beat at low speed just until combined.
- Stir in chips to taste.
- Roll scant 1/4 cup of dough into ball.Holding dough ball in fingertips of both hands, pull into 2 equal halves. rotate 90* and with jagged edges facing up, join halves together at their base, again forming a single ball being careful not to smooth dough's uneven surface.
- Place formed dough onto cookie sheet, leaving 2 1/2" 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 and puffy -- 15-18 minutes.
- Cool cookies on sheets . When cooled, peel cookies from parchment -- .
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