We apologize for the recent technical difficulties. I know they can be annoying.
After the pound cake fiasco last week, I decided I should get back on the baking horse and attempt to redeem myself. I decided to try out the Thick and Chewy Chocolate Chip Cookies from Cook’s Illustrated, because, well, how can you screw up chocolate chip cookies, right? Now, I already have some tried and true chocolate chip cookie recipes, but I’ve been wanting to try this Cook’s recipe for a while. They are giant cookies, and they are chewy. Who could ask for more?
Read on for the recipe …
Thick and Chewy Chocolate Chip Cookies from the folks at Cook’s Illustrated
Makes about 18 honkin’ cookies
Ingredients:
2 cups + 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, melted and allowed to cool until warm
1 cup packed brown sugar (either light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Heat the oven to 325 F. Line two baking sheets with parchment paper or Silpat mats.
Whisk the flour, soda, and salt together and set aside.
Add the brown and white sugars to the cooled butter mixture and mix thoroughly. Beat in the egg and yolk and vanilla. Add the dry ingredients and stir or mix on low until just blended. Stir in the chips.
Using a 1/4 cup measure, scoop up a chunk of dough. Roll it gently into a ball, then rip the thing in half using your fingers. Rotate the dough so that the two jagged edges face upward and gently smush together the two pieces of dough so it’s sort of a ball (a ball with a jagged top). Place on the baking sheet with the jagged side up. Repeat and arrange the blobs about 2 1/2″ apart.
Bake about 15-18 minutes or until the edges start to brown but the centers still look kind of pale brownish and puffy. They will look a little underbaked, but that is what makes them tasty! Allow the cookies to cool ON the baking sheets.
Best enjoyed slightly warm, of course!
🙂
Goodness, the choc chip cookie syndrome must be going round! After my fiasco resulting in much frogging, I had to console myself with fabric and chocolate – choc chip cookies to the rescue! Interestingly enough, I was thinking about doing the Cooks Illustated ones too, but decided I needed a tried and true recipe so no experimenting for me! Yours look most delicious 😀
Sounds yummy – can’t wait to try them! Made Katerhine Hepburn’s recipe for brownies today and threw left over chocolate chips in the batter – holey moley were they good! OH, and they’re really good with peppermint stick ice cream and hot fudge on top…..
Sounds yummy – can’t wait to try them! Made Katherine Hepburn’s recipe for brownies today and threw left over chocolate chips in the batter – holey moley were they good! Oh, and they’re really good with peppermint stick ice cream and hot fudge on top…..
Those cookies look delectable.
Hey is that one of those silpat baking sheets? How do you like it?
ohhhh the day I have an oven again!!!
hehehe — technical difficulties? i figured it was that brother of yours again 😉
Yum! Those look great…
I’ve been wanting to try that recipe, but I wasn’t sure I wanted to mess with my trusty standard. Now that you’ve said they’re chewy (my holy grail of chocolate chip cookies), I’m a-gonna try ’em.
Oh, those look dangerous. 1 1/2 sticks of butter divided among 18 cookies isn’t so bad, right? Unfortunately, they look like the can’t-have-just-one kind of cookie.
The cookies are AWESOME! I made up a batch today, yum yum double yum. Thanks!
Hi! I had to comment when I saw that you made these. These are my favorite cookie recipe – I love the texture. Two things I find important: It says use either light or dark brown sugar, but there isn’t nearly enough flavor with the light brown. Stick with the good molassasy dark brown.
Also, they are greatly improved with the addition of some toasted pecans.
The next time I make them, I think I want to try experimenting with the level of salt in them. That’s one thing generally true of Cook’s Illustrated recipes; the texture is great, but the spices could stand to be ramped up a bit. I guess finding the best recipe by consensus means that flavors are more middle of the road than they might be otherwise.