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Thick and Chewy Chocolate Chip Cookies

Monday, March 18, 2013

Recipe adopted from The New Best Recipe.

This past weekend, I got asked by a relative what the key was to making a cookie chewy.  My first reaction was to add oatmeal and more brown sugar, but beyond that, I was stumped.  Later that day, I went to my Bible and picked up a few more secrets.  First, melted butter (over softened butter) is key since the separated water molecules combine with the protein molecules from the flour to form strands of gluten (gluten = chewiness).  If I would have not melted the butter, the water molecules would have stayed as an emulsion with the fat molecules, making it hard to produce gluten.  The next tip I picked up is to add more fat by means of an egg yolk.  Cooks at America's Test Kitchen tried adding more butter, corn syrup, and molasses instead, but the end result was a cookie that spread out too thin in the oven.  The recipe below results in cookies that are able to keep from spreading while maintaining the perfect amount of chewiness.

Later this week I hope to try out another recipe for chewy chocolate chip cookies, but this time one that uses oatmeal as its key ingredient.  What types of pointers have you picked up to get the chewy texture that people look for in a chocolate chip cookie?

INGREDIENTS:

10 ounces (~2 cups plus 2 tablespoons) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled until just warm
7 ounces (1 cup packed) brown sugar
3 1/2 ounces (~1/2 cup) granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract

1 1/4 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 325° F.

In a medium bowl, whisk together the flour, baking soda, and salt.  In a bowl for a stand mixer, mix the melted butter with the brown and granulated sugar.  Add the egg, yolk, and vanilla and beat until combined.  Add the dry ingredients to the wet ingredients and stir until combined.  Mix in the chocolate chips.

Roll out the dough into 18 equally shaped balls and transfer to two cookie sheets (9 on each sheet).  Bake one sheet at a time for 15 minutes, or until the outer edges start to harden.  When they're done, let the cookies rest on the cookie sheets for 10 minutes before transferring to a cooling rack.

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2 comments

  1. T.J., these cookies are awesome. I'm going to write about them (and put a link to this page) on my blog this week, I hope that's okay. Thanks for such a great recipe!

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