I've never been a super cookie fan. Maybe it's because I'm really not that good at making cookies. Honestly my cookies never turn out! They're either too thin, lacy, crunchy, etc. I've just come to accept the fact that I was never meant to make them.
All growing up the only cookie to ever grace the oven (that I really remember) was that one cookie that surpasses all others. The craving you get at that time of the month. The one that reminds you of home when you're so far away. The chocolate. chip. cookie. Oddly enough I never really bake something when I'm having a craving. Only when I want to experiment with a new recipe. But being sick and hacking up a freaking lung, there isn't a whole lot to do around the house. And I can only watch so much TV before A) I want to scream and B) start thinking about food (damn food channel). So the natural thing to do was go to the kitchen! I used a recipe from my Baking Illustrated cookbook (by the editors of Cooking Illustrated). Their thick and chewy chocolate chip cookies did not disappoint. Best cookie ever! And they came out looking absolutely bakery worthy (which is a must in my book ;). So i present to you the perfect chocolate chip cookie. EnJOY!!!
Thick and Chewy Chocolate Chip Cookies
Ing: 2 cups plus 2 tablespoons 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 light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Adjust the oven racks to the upper and lower- middle positions and heat oven to 325
degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly
blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time (mine were perfect at about 16 minutes, but everybody's oven is different so i would advise just setting the timer for 15 and then checking to see how they are doing and go from there). Cool on cookie sheets.
This is seriously the easiest recipe ever. Maybe it's because i try all these extravagant recipes that literally take half a day to make one dessert --haha. After making these once you will not hesitate to make these often. I'm not judging if you make a whole batch and secretly eat them all before the kids get home from school (hey you have to make sure the dough tastes good AND taste test the actual cookie so as to make sure it's eatable. and trust me....these are sooo edible :).
P.S....if you are one who loves cookie dough (ummm as
in you make cookie dough to just eat the dough, having
NO intention whatsoever to make an actual cookie) then
i would say this dough is OK. If you want to make
dough just to eat the dough then I would go for the
Nestle Toll House cookie recipe. That dough is a-mazing
(but i can never get those to turn out!)