Wednesday, August 20, 2008

Thick and Chewy Chocolate Chip Cookies

This is what happens when you let a man in the kitchen...he will roll a cookie dough ball into the size of his fist. I was surprised that it turned out so well! He said that it was the best cookie he had ever had!

These are truly the best homemade cookies I have ever had! While eating them I was in shock and kept saying, "I can't believe that I made these!" Thank you Chelley for sharing this wonderful recipe!

2 cups plus 2 tbsp unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1- 1 1/2 cups semisweet chocolate chips

1. 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. ( I used my Pampered Chef Pizza Stone and it worked great!)

2. Whisk the flour, baking soda, and salt together in medium bowl, set aside.

3. 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.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough 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.
(Or roll the dough into small balls and spread a part on cookie sheet. This is what I did because I'm lazy.)

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
- taken from the Brown-eyed Baker and Baking Illustrated, pg. 434
http://www.browneyedbaker.com/

1 comment:

Haute Cooking said...

These look yummy! I made chocolate chip cookies last weekend but I'll have to try these next.