Funny story; A few months ago I said to Zach, "At some point, I'm going to start keeping everything I need for Chocolate Chip Cookies in the kitchen." A few days later I opened the fridge and there was a pack of break-and-bake....bless him. I was thinking more along the lines of flour, sugar, butter, and chocolate chips. It's funny because he knows I bake. He's had my Chocolate Chip Cookies! He even volunteered me to make them for his office this week, hints the reason they made it on day two of my holiday baking list! I give him points for trying, but break-and-bake, not my thing (that doesn't mean we didn't eat them). Especially when I have this recipe nailed down to perfection.
There's nothing fancy here, just a consistently good, traditional Chocolate Chip Cookie. However, these cookies are quite large and extremely dense. Don't worry though, this is a judge-free zone and I will not judge you for indulging in a whole
Thick and Chewy Chocolate Chip Cookies
(this recipe comes from the never disappointing Annie)
Ingredients:
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup packed brown sugar
- ½ cup (3½ oz.) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1½ cups semi-sweet chocolate chips
Directions:
1. Adjust oven racks to upper and lower-middle positions. Preheat oven to 325°. Line two cookie sheets with parchment paper.
2. Whisk dry ingredients (minus the sugars!!) together in a medium bowl and set aside. With an electric mixer, mix butter (make sure it's not too warm) and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
3. Roll a scant half cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. 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 (approximately 14-16 minutes). Careful not to over-bake!
4. Cool cookies on sheets for 5 minutes before transferring to a wire rack to cool.
*Note: According to Annie, the dough balls can be frozen, although I've never done this. I have frozen the cookies after baking them in advance and they still taste great once thawed. To freeze the dough, first freeze on a parchment-line baking sheet. Once frozen, transfer to a freezer bag or other storage container. To bake, place frozen dough balls on lined baking sheets and bake as directed above, adding a few minutes to the baking time (exact time will vary, just check on them).
This picture is from this summer at Reese and Brooks' birthday party, but if you're feeling really gluttonous this Christmas, throw a cup of ice cream between two of these cookies and call it a day.
- Do you have a go-to Chocolate Chip Cookie recipe? Maybe one that you think is just as good, if not better, as these, and makes more than 16?
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