Wednesday, January 14, 2009

Thick and Chewy Chocolate Chip Cookies




I was wandering aimlessly through Food Bloggerland awhile back, when I stumbled on a recipe for Thick and Chewy Chocolate Chip Cookies at Jaime's terrific blog. The pictures looked so good, and as we all know, cookies are always right. I'm still in utter despair about the fact that we have months of cold, gray, bleak winter ahead of us (this will be a recurring theme, in case you hadn't noticed), and I knew that cookies would take my mind off the misery, at least temporarily.

These cookies do live up to their name. They are big, and thick, and crispy around the edges but melt-in-your-mouth chewy on the inside. I added 1/2 cup of pecans to mine, because ... sometimes you feel like a nut. Do heed the instructions not to overcook them, and let them cool on the cookie sheet. I also found that doing the whole roll-yank-twist-smoosh thing didn't result in tops that were substantially more jagged or (even though I did it) worth the effort. Just sayin' - if that's going to be a deal breaker for you, then skip the step. The cookies will still taste remarkable.


Thick and Chewy Chocolate Chip Cookies


2 cups plus 2 tablespoons (10 5/8 oz) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and slightly cooled
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 a scant 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.

Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.

Cool the cookies on the sheets.

Yield: About 18 large cookies.

5 comments:

  1. yum! so glad you liked them. and i agree - you can skip the shaping part if you don't want to deal w/that - doesn't change the taste :)

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  2. I have tried these and love them also. Great photos.

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  3. I love a good chocolate chip cookie. Who doesn't? I keep balls of frozen cookie dough so I can have a cookie on demand if the mood strikes. I will have to give these a try.
    -sara/imafoodblog

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  4. Jaime - I'm thinking about another batch this weekend, even. They're that good!

    Donna - thanks! I'm no photographer, but I'm starting to learn. It's fun!

    Sara - my problem with keeping dough in the freezer is KEEPING dough in the freezer, kwim? I have to have the discipline of a saint not to start snacking...

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  5. They look yummy. I love cookies. Thanks for the tip. I HATE weird unnecessary steps!

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