Wednesday, August 3, 2011

Thick and Chewy Chocolate Chip Cookies

 
I am always on the hunt for the next best chocolate chip cookie recipe. The "One"...so to speak.

Through all my "Cookie Dating" and recipe taste testing, I have not been satisfied enough to settle down with just one recipe. But I keep searching. Lucky for my husband, he gets to eat all the losers. I have collected a few top contender recipes: Best Biggest RecipeBest Don't Wanna Bake Cookies and these take the top spot for Best Big Cookies.

These made HUGE impressive looking cookies. I was skeptical of the dough ball manipulating, but you can't argue with results.

Thick and Chewy Chocolate Chip Cookies
recipe from The America's Test Kitchen Cookbook
Makes 18 LARGE cookies

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

1. Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. In a standing mixer, beat the butter and sugars at medium speed until smooth. Add the egg, egg yolk, and vanilla and beat on medium low speed until fully incorporated, about 30 seconds, scraping down the bowl and beater as needed with a a rubber spatula. Add the dry ingredients and mix on low speed until combined, about 30 seconds. Mix in the chocolate chips until just incorporated.
4. Divide the dough into 18 portions, each about 1/2 cup, and roll them between your hands into balls. Holding one dough ball with your fingers, pull the dough apart into two equal halves. Rotate the halves 90 degrees and with the 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 cookies on the prepared baking sheets, spacing them about 2 1/2 inches apart.
 

5. Bake until the cookies are light golden brown and the edges start to harden but the centers are still soft and puffy, 15 to 18 minutes, switching and rotating the baking sheets halfway through the baking time. Cool the cookies on the baking sheets.


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