I’ve already shared my favorite chocolate chip cookie recipe with you, but it probably comes as no surprise that I have another one I like just as much.
I think it’s kind of like having a favorite child.
It’s o.k. to have 3 or 4 (or more) favorites, right?
This recipe really does create the perfect, classic chocolate chip cookie. It varies just a bit from traditional baking by using melted butter, but doing so really makes all the difference. Just make sure you give your butter a little time to cool down a bit after melting. Hot butter will not make for the perfect cookie.
One tip for cookie baking is to bake them just until you start to see the edges brown. After removing from the oven, allow the cookies to finish off baking on the warm tray for about 5 minutes. You’ll get soft, perfectly baked cookies every time!
Thick and Chewy Chocolate Chip Cookies
adapted from America’s Test Kitchen
printer friendly recipe
2 cups, plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoon (1½ sticks) butter, melted and cooled
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoon vanilla extract
1½ cups semisweet chocolate chips
Heat oven to 325.
Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, scraping down the bowl and beater as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.
Drop cookie dough (about 2 tablespoonfuls each) onto baking sheets. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 14-16 minutes
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely.
Makes about 2 dozen cookies.