Friday, September 2, 2011

Chewy Chocolate Chip Cookies

Why is it so hard to find the one? You know, the one chocolate chip cookie recipe that you always go back to. I seemed to be on a never ending quest to find the one. Chocolate chip cookie recipes are everywhere...on the back of the bags of chocolate chips, in almost every cookbook, and all over the internet. If you are like me, we try these recipes and keep trying until we find the one that ends the quest. This recipe did it for thick, soft, and chewy inside, and slightly crunchy outside. You can make them as big or as small as you like. I love the minis for my little toddler or for topping chocolate chip cookie dough cupcakes. Yum! :)

Chewy Chocolate Chip Cookies
Servings: about 20 large

3 1/3 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tbsp. vanilla extract
2 cups (12 oz) semisweet chocolate chips

Preheat the oven to 325°. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

In the mixing bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each addition. Mix in the vanilla extract. With the mixer on low, slowly add the dry ingredients and mix just until combined. Scrape down the sides of the bowl as needed. Add the chocolate chips and mix on low until incorporated.

Cover the bowl with plastic wrap and place in the refrigerator for 15 minutes. Roll the chilled dough into balls of the desired size, ~1/4 cup for large cookies and 1/2 tsp for minis (an ice-cream scoop works great for this), and place on the prepared baking sheets. (Store the extra dough in the refrigerator between batches.)

Bake for 17-19 minutes for large cookies, and 8-9 minutes for minis, or until the edges begin to brown but the center is still soft and slightly undercooked. Rotate the baking sheets halfway through baking. Let the cookies cool on the baking sheet for 10 minutes (don't skip this because the center keeps cooking). Transfer to a wire rack to cool completely. Store cooled cookies in an air-tight container.

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