What type of cookie lover are you – a muncher, a dunker, a nibbler, a splitter, or frosting licker? Whatever type, you won’t be able to resist these amazing cookies!! Keeping to my promise of baking more cookies or biscuits I decided to bake these Thick and Chewy Chocolate Chip Cookie recipe from The America’s Test Kitchen Family Book Baking Book. These cookies certainly live up to their name; they are big, thick and melt-in-your mouth chewy and sure to satisfy every cookie lover. I have a feeling they will be flying out of the cookie tin at record speed!
Thick and Chewy Chocolate Chip Cookies
Makes about 24 cookies
Ingredients
2 cups (10⅔oz) plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks/170g unsalted butter, melted and cooled
1 cup packed (7 oz) light brown sugar
½ cup (3½ oz) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup (9 oz) semisweet chocolate chips
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 165oC/145oC fan oven/ 325 degrees/ Gas Mark 3. Line 2 large baking sheets with parchment paper. 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, about 30 seconds, 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.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Makes about 24 cookies
Ingredients
2 cups (10⅔oz) plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks/170g unsalted butter, melted and cooled
1 cup packed (7 oz) light brown sugar
½ cup (3½ oz) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup (9 oz) semisweet chocolate chips
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 165oC/145oC fan oven/ 325 degrees/ Gas Mark 3. Line 2 large baking sheets with parchment paper. 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, about 30 seconds, 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.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
17 comments:
Oh I would have to be a muncher Maria *giggle*. What great looking cookies I will have to try these ;0)
Rosie x
Cookies look yummy , i have not made cookies for a while now and these onelooks really yumm.
those look fantastic, maria! been baking a little too much lately - now i just want to drool!
Ufff María, que buena pinta tienen estas galletas.....me encantan las galletitas con textura "chewy"... no lo sé decir en español, jajajaja
Riquísimas..como siempre!!
Un beso.
Bea
Thick and chewy? Just how I like them! :-)
looking very good. i can just taste them now :)
Depending on the cookie, I just eat them as is, a muncher, these delicious beauties fit that bill! They look perfect!
These look so good, I love chewy cookies. And of course you can never go wrong with chocolate chips!
These cookies look so delicious, Maria. I really need to purchase a copy of The America's Test Kitchen Family Book Baking Book. :)
Nothing beats a really good chewy chocolate chip cookie. Mine always come out a little too crisp. I returned from the USA with Martha Stewart's 'Cookies' book which has over 175 cookie recipes so I'm planning to perfect the art! Yours look so good.
Love those cookies!!
Maria your cookies always look fantastic.
These looks especially good. I drooled when I read your description of them :P
I've made these before and they are soooooooooo good. I eat about a quarter of the batter before it even gets near a baking tray!
To turn them into double (yes, double!) choc chip cookies, substitute at least one of the tablespoons of flour for cocoa. Very yummy!!!!
I love chewy cookies but I never seem to bake them ... I really must, yours look lovely Maria.
We're got that book, so I don't know how this recipe escaped my attention. They look gorgeous, Maria! I can almost smell them from here. xx
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