Thursday, November 8, 2007

The BEST Chocolate Chip Cookies

I have been in the mood to make home made chocolate chip cookies. My family is so used to the "break and bake" they were all amazed when I broke out the mixer for cookies. "Mom, you are making home made cookies???" I've had my eye on this recipe from this blog and this blog for a couple days. So I was excited to try them. They did not disappoint!

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 *I used milk chocolate chips*

Preheat oven to 325°. 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 (I cute this in half for my second batch). 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 15 minutes in MY oven but start at 10 minutes and check from there. Do NOT over bake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
A cold glass of milk + one of these cookies = Yummy Goodness!

1 comment:

Katie said...

HEEEY!! So glad you liked them! Another on the bandwagon I see. lol.They look great. :)