Thick and Chewy Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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These are truly delicious served right from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can sugstitute white, milk chocolate, or peanut butter chips for the bittersweet chips called for in the recipe. In addition to chips you can flavor the dough ewith one cup of nuts, risins, or shredded coconut. Very good!! Ingredients:
2 1/8 cups all-purpose flour |
1/2 teaspoon table salt |
1/2 teaspoon baking soda |
12 tablespoons unsalted butter (1 1/2 sticks) |
1 cup brown sugar (light or dark) |
1/2 cup granulated sugar |
1 large egg |
1 large egg yolk |
2 tablespoons vanilla extract |
1 1/2 cups chocolate chips (semi or bettersweet) or 1 1/2 cups semisweet chocolate chunks (semi or bettersweet) |
Directions:
1. Heat oven to 325°F Adjust oven racks to upper and lower middle positions. Mix flour, salt and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughy blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into a ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged suface exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20x14 inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie cqn be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not).
4. Bake, reversing cookie sheets position halfway through baking, until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15-18 minutes (start checking at 13 minutes) (frozen dough requires an extra 1-2 minutes baking time) Cool cookies on cookie sheets. Serve or store in airtight containers.
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