Thick and Chewy Chocolate Chip Cookies

It is no secret how much I love the recipes from Cook’s Illustrated – they are tested, tasted and re-tested to find the perfect recipe.  So, even though I have another chocolate chip cookie recipe that I love – I had to give this recipe a try.  Especially sine I have read so many rave reviews on this recipe on many blogs. 

Well – I now know why – I have found my new favorite chocolate chip cookie recipe!!!!  This is no joke -   it is the perfect cookie!!  

I also love how simple they are to whip up – you melt the butter – so no more remembering to bring your butter out to come to room temperature.   And you really don’t even need a mixer.   I used my favorite chocolate chips and toasted walnuts – this cookie is easily one of my new favorite desserts.  

I have come a long way in the world of chocolate chip cookies. When I first started baking (a long time ago!) I never had any luck with chocolate chip cookies – they were always flat and crispy.   And all I ever wanted was my cookies to be thick and chewy – and now they are :)   Thank you Cooks Illustrated – I love you even more than I already do!

 

Ingredients

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled until warm
• 1 cup light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips
• 1 cup walnuts, toasted and chopped (optional)

Directions

1. Adjust oven racks to upper-and lower-middle positions. Heat oven to 325°F. Line two large baking sheets with parchment paper.

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

3. Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.

4. Add dry ingredients and beat at low speed just until combined. Stir in chips and nuts to taste.

5. Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2-inches between each ball.

6. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes.

7. Cool cookies on sheets. When cooled, peel cookies from parchment.

Source: Cooks Illustrated

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