These are officially the best chocolate chip cookies I have ever made, and possibly the best I have ever tasted. They taste even better than the chocolate chip cookies from our local bakery, which I used to think were the best. This recipe comes from America’s Test Kitchen, so it is not surprising that these cookies are so delicious!
The texture and flavor are just perfect. The outside edges of the cookies are slightly crispy, and the insides are soft, with a hint of caramel flavor from the brown sugar. The next time you make chocolate chip cookies, you should definitely try this recipe!
A Few Tips:
- I sometimes have the problem that my cookies spread and flatten while cooking, producing a thin and crisp rather than thick and chewy cookie. The best tips that I have for keeping your cookies from flattening are: (1) add an extra tablespoon of flour when making the cookie dough; (2) refrigerate the dough for at least a few hours, and up to 36 hours, before baking; (3) make your cookies larger- the 1/4 cup suggested in this recipe worked perfectly.
- To maintain their chewy deliciousness, be sure that you do not over-bake these cookies. Take them out of the oven when the edges are just beginning to brown, but the insides are still soft. For my oven, that worked out to about 14-15 minutes of baking time.
- The recipe calls for creating “jagged edges” on the cookies by breaking each ball of dough in half, and putting it back together so that the jagged inside edge faces up. I followed this method for one sheet of cookies, and just made the other sheet by forming balls of dough (but not rolling until smooth). I could only see a small difference in the look of the cookies, so I recommend forming the jagged edges if you have time, but not worrying about it if you are in a rush.
- I like to use dark brown sugar- I think it gives the cookies a deeper, more caramely flavor.
Thick and Chewy Chocolate Chip Cookies
Makes about 18 large cookies.
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached 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
- 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.
- Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
- 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. Stir in the chips to taste.
- Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball 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.
- 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. Remove the cooled cookies from the baking sheets with a side metal spatula.
Recipe from Brown Eyed Baker, originally from Baking Illustrated.