Rachel's Recipes

Thick and Chewy Chocolate Chip Cookies

Posted on: August 2, 2010

These cookies from the America’s Test Kitchen have the perfect texture and a different taste than the traditional Toll House recipe. The original recipe calls for using a mixer, but since the butter is melted, I mixed mine by hand.

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

Preheat oven to 325 degrees.

Melt the butter in the microwave and set aside to cool (I melted mine in a large glass bowl so I wouldn’t have to dirty an extra dish).

Whisk together flour, salt, and baking soda in a medium bowl.

In a large bowl, beat in butter and sugars. Combine egg, egg yolk, and vanilla. Slowly mix in the flour mixture until incorporated. Fold in the chocolate chips.

The recipe says to roll two Tablespoons of dough into balls, but I used my medium cookie scoop to speed up the process. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.

Let cool on the cookie sheet for 5-10 minutes and then transfer to a wire rack to cool completely or eat them warm.

Source: The America’s Test Kitchen Family Baking Book

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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