Sunday, January 24, 2010

Chewy Chocolate Chip Cookies

Chocolate chip cookies are a go to cookie for virtually any occasion, and I have been trying to hunt down a recipe that knocks my socks off for a while. I'll probably post each time I try a new recipe, because while these ones were good, they weren't great. At least, in my opinion. And what makes a chocolate chip cookie great? I guess it all depends. But personally I prefer them to be moist, soft and chewy. Kind of like when you slightly under bake Otis Spunkmeyer frozen dough. We had those at my high school cafeteria for 4/$1 and I was seriously addicted.
 Chewy Chocolate Chip Cookies by freshfromthe.com

Anyway, these particular cookies come from The Best Recipe. They have chewy right in the name of the cookie, so they must be great, right? The only problem I had with these was that they were too big and too flat. Even when I made them smaller than the recipe says to, they still spread a lot. It's because of the melted butter, but I wanted to go by the book on this one. Without further ado...

Chewy Chocolate Chip Cookies

2 cups plus 2 tbsp all purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips


Preheat oven to 325F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.

Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.

Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.

Makes 18-24 large cookies.



Here's the butter and sugars. As you can see, the larger amount of brown sugar combined with the melted butter makes it much darker than if you used the Nestle recipe.

After adding in the eggs and vanilla. Very sticky!

Now we've got the flour mixture all mixed in.

And finally, the chocolate chips.

Chewy Chocolate Chip Cookies by freshfromthe.com
Voila! No photos of the cookie sheets this time. 

I will give these credit in the fact that they stayed chewy for days afterward. In fact, I started to like them more as I had them a couple days after I had baked them. Usually chocolate chip cookies get kind of hard and dry by then, but these stayed nice and chewy. But, I'm still on the lookout for the perfect chocolate chip cookies! If you have a recipe you swear by, let me know!

2 comments:

  1. Oh man, those 4/$1 cookies. I don't know what they did to those, but they were SO good, weren't they?

    I'm copying the link to my favorite chocolate chip cookie recipe. I've served these to people who swear they don't like dessert - and have watched them eat through over half a batch. They are THAT good. This recipe makes a ton, so I cut it in half unless I know we're having guests over. I usually just use all purpose flour for both of the flours listed and it turns out fine. I also use regular chocolate chips to keep costs down. The salt on top sounds weird, but is essential. It really brings the cookies from great to mind-blowing. :)
    http://www.nytimes.com/2008/07/09/dining/091crex.html

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  2. Those cookies made my day every time I got them! Man, so good.

    I'll definitely have to give those cookies a try! Salt on a cookie, who would think? Sounds intriguing!

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