That's not to say that I won't be trying out more recipes and different versions of the chocolate chip cookie. But I have to say, I think these win, hands down, as the best classic, homemade, thick and chewy chocolate chip cookie. I've even got a second opinion- my hubby, who declared a few weeks ago that his favorite chocolate chip cookies were the ones he gets every day at work from the hospital cafeteria (they are really good). Not anymore! Take that lunch ladies.
They're huge, perfectly sweet and fluffy. I'm beyond addicted to them. The perfect
I highly suggest you follow the instructions to the 'T-' including clicking on the link to Brown Eyed Baker's illustration of how to roll these. Normally I skip those kinds of things because I'm
Source: Just Baked, orginally from Cook's Illustrated
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 I use light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
1 to 1 1/2 cups semisweet chocolate chips
Adjust the oven racks to the upper- and lower-middle positions. Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
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, brown sugar, and granulated sugar until thoroughly blended. Beat in the egg, the yolk, and vanilla until combined. Add the dry ingredients and beat at low speed (or mix by hand with a spatula) just until combined. Stir in the chips according to your 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. Brown Eyed Baker has a great illustration for this.
Bake until the cookies are light golden brown, the outer edges start to harden, and 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.