THE best chocolate chip cookies EVER! I’m not kidding!

The secret to the thick and chewy cookies is the combination of using melted butter, an extra egg yolk, and a higher ratio of brown sugar to white sugar.

Heed the instructions to remove the cookies from the oven as soon as the outsides are set but the centers are still puffy and soft. Doing so plays a large part in the resulting texture. Cooling the cookies on the baking sheets means they will continue to bake after being taken out of the oven, but without the circulating air of a cooling rack, they will retain their soft texture. I know for me it is often hard to take cookies out of the oven unless they look completely done, but have faith! You don’t want to overbake these in the oven!

Thick and Chewy Chocolate Chip Cookies

 

Yield: About 18 large cookies

Prep Time: 30 minutes

Cook Time: 15 to 18 minutes

Total Time: 45 minutes

Ingredients:

2 cups plus 2 tablespoons (10 5/8 ounces) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed (7 ounces) light or dark brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1-1 1/2 cups semisweet chocolate chips (or any combination of chips white, semisweet, milk chocolate, peanut butter, etc…).

Directions:

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.

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

3. 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. Stir in the chips to taste.

4. Roll  1/4 cup of the dough into a ball ( I used my 1/4 cup measuring cup) spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet.

(Recipe adapted from Baking Illustrated)

Thanks, Brown Eyed Baker!

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