Thick and Chewy Chocolate Chip Cookies
These are *the* go-to cookies in my house! From (where else?) Cook's Illustrated.
Ingredients
- 2 cups plus 2 tablespoons (10 5/8 oz) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled til just warm*
- 1 cup (7 ounces) firmly packed light or dark brown sugar
- 1/2 cup (3 1/2 oz) granulated sugar
- 1 large egg, plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 to 1 1/2 cups semisweet chocolate chips
Directions
-
Preheat oven to 325°. Line cookie sheets with parchment paper or silpat.
-
Whisk together flour, baking soda and salt; set aside.
-
In the bowl of an electric mixer with the paddle attachment, 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 until just combined. Stir in the chips.
-
Scoop scant 1/4 cups of dough into a rough ball shape and place 2 1/2 inches apart on the cookie sheets. Bake until cookies are light brown with set edges, but the center is still soft and puffy, 15 to 18 minutes. Cool the cookies on the sheets, then store in an airtight container.