Friday, August 21, 2009

Thick and Chewy Chocolate Chip Cookies

This picture is thanks to my momma, she picked up the leaf doilies at the Dollar Store for $1 a package (there's like 20 in a package), and told me to use them for my food photography as well as scrapping, there is brown leafs, red leafs and pumpkins! Thanks Mom!!!
This recipe has been floating around the What's Cooking board for some time now. I was searching my starred blogs for a chocolate chip cookie recipe to make to again take to my in-laws over the weekend and once again turned to my girl Annie of Annie's Eats and came across this recipe once again, and man am I glad I tried it. As soon as hubby walked in the door and headed for the kitchen, I knew my first tester was available. He walked out saying how great they were, and they are, they are thick, crunchy, have just the right amount of chocolate in word....WONDERFUL! This will be my go to recipe from now on! Make sure you cook them long enough, I had a hard time getting my first batch done but I will be cooking the next batch (they're in the oven now) for 17 mins!

Thick and Chewy Chocolate Chip Cookies


2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips


Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room 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 (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Annie's Eats, originally from Baking Illustrated