Perfect Thick and Chewy Chocolate Chip Cookies
By EMAXI
I have really gotten into watching America's Test Kitchen, Cook's Country, and other baking shows on our PBS station. I have fallen in love with learning new techniques and making my cooking better! So the other day I was on The Feed and saw a post that seemed interesting. I was reading about how to make the perfect chocolate chip cookies, I read it took about 40 tries before they found this one! I LOVE it! They were the best!
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Ingredients
- 2 cups plus 2 tablespoons (10⅔ ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, melted and cooled
- 1 cup packed (7 ounces) light brown sugar
- ½ cup (3½ ounces) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1½ cups (9 ounces) semisweet chocolate chips
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
Step 2
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Step 3
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.
Step 4
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.
Step 5
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
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