Chewy Chocolate Chip Cookies
Here’s the thing: I’m really picky about chocolate chip cookies.
They must be chewy. Crunchy chocolate chip cookies are dead to me. They must be loaded with good chocolate chips and not too sweet. They must have a buttery, nutty flavor. They must be thick and puffy without being cake-y. They must be all of these things or I will not be satisfied. You wouldn’t like me when I’m not satisfied with my chocolate chip cookies.
This recipe was so, so close to being perfect. The cookies are chewy and loaded with chocolate chips. They have a rich, buttery, nutty, toffee-like flavor in the dough, but they’re not too sweet either. My only complaint? They came out flat and thin! I’ve had this problem with every chocolate chip cookie recipe involving melted butter. Do you have this problem? Do you know how to fix it?
We should ponder the answers to these questions over warm chocolate chip cookies and a glass of cold milk.
Chewy Chocolate Chip Cookies
Adapted from Cooks Illustrated “Perfect Chocolate Chip Cookies”
Makes about 2 dozen (24) cookies
The original recipe calls for baking these cookies at 375°F, but I found my cookies were browning too fast on the edges at that temperature. I used Ghirardelli 60% Bittersweet chocolate chips because they’re my favorite.
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter, divided
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups bittersweet or semisweet chocolate chips
Preheat oven to 350°F. Line two cookies sheets with Silpats or parchment paper.
In a small bowl, whisk together flour and baking soda. Set aside.
Melt 10 tablespoons of butter in a 12-inch skillet over medium heat. Continue cooking, swirling the pan or stirring constantly, until the butter (milk solids) turns golden brown and has a nutty aroma. Immediately remove from heat and pour browned butter in a large, heatproof bowl.
Add remaining 4 tablespoons of butter to browned butter and stir until completely melted. Add granulated sugar, brown sugar, salt and vanilla to the butter and whisk to incorporate. Add egg and egg yolk and whisk until well combined and no lumps remain.
Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat this wait and whisk process two more times, until the mixture is smooth and shiny and almost resembles a thick caramel sauce.
Stir in flour mixture until just incorporated. Fold in chocolate chips.
Using a 2 tablespoon scoop, scoop out 8 cookies and space them about 2 inches apart on the baking sheets. Bake one sheet at a time 10-12 minutes at 350°F, or until the edges are browned but centers are still soft. Cool on baking sheet for 2-3 minutes, then cool completely on a wire rack. Store in an air tight container at room temperature.