chewiness, chewy, chocolate chip, cookie, dessert
Thick and Chewy Chocolate Chip CookiesMonday, March 18, 2013
Recipe adopted from The New Best Recipe.
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?
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
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.