Make these cookies. Eat these cookies. Fall in love with these cookies.
These cookies totally speak for themselves. There are other recipes that try and claim to be the best but let me tell you that they all fall short of being the best. This recipe, however is the best in my opinion. The cookie dough is easy to work with and produces a soft (not cakey) chocolate chip cookie that will knock your socks off. I love to use a mixture of semi-sweet and milk chocolate chips for a little extra sweetness (not that these cookies need it, I do!)
I am not alone believing this recipe is the best, in fact, I am copying the recipe as Katie has posted it on her blog. Check it out she has some great recipes http://goodthingscatered.blogspot.com/2007/08/best-chocolate-chip-cookies.html
So make these cookies or you will never know just how good a chocolate chip cookie can be. Grab a big glass of milk and enjoy!
I rate these cookies a 9
.
Thick and Chewy Chocolate Chip Cookies
adapted from America’s Test Kitchen
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Adjust oven racks to upper & lower -middle positions & heat oven to 325.
Line cookie sheets with parchment paper.
Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside.With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips.
Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. *This took about 14 minutes in MY oven but start at 10 minutes and check from there. Do NOT overbake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
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i’ll have to try these, i’m curious to see if they are better than the BBFCCC! 😉
Yay!! I’m glad you’ve come over from the dark side! lol! They are amazing, aren’t they? This recipe is the #1 reason I really try to soley use ATK recipes. They never fail to be amazing. 🙂
I made these this week, I really enjoyed them!!!
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These tasted REALLY good, and until about an hour after they came out of the oven they were nice and chewy. As soon as they cooled I put them in a sealed container… But since, they are hard as a rock. I don’t think I over bake them. At first, I thought they were under baked, but I only baked them until the edges were firmer than the tops. Oh well. Still good to try. Might make them again.
RazCat,
Odd that they turned hard, store a piece of bread in the sealed container with them, that will keep them chewy for days.
Thank you so much for this recipe..it ended years of searching for a chocolate chip cookie recipe that I was happy with. I will search no longer! You are the queen! And thank you for your comment!!! You made my day…
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i tried this recipe for the 2nd time and i followed in the instructions, etc but:
1) my cookie dough is not ‘dough-like’ and more like brownie mix.
help!
Marissa,
Hey, sorry the dough is not working out for you. I am assuming your dough is too moist/wet?
There may be a couple things to help: Let the butter cool a bit before mixing, add a bit more flour and try chilling the dough before scooping out and baking. I usually chill for 20 minutes to 1 day.
Let me know what else I can do to help
I love food that makes me smile, full of colors and passion. Thank You!