Thick and Chewy Chocolate Chip Cookies
Recipe By ATK
2cups Flourplus 2 tablespoons
12TablespoonsButter1 1/2 sticks Unsalted, melted and cooled until just warm
1EggLrg plus 1 Egg Yolk
1-1 1/2Cups baking ChipsSemi Sweet Chocolate, I tried milk, but I think semi sweet really works better because it doesn't melt down like milk does and with the sweet cookie the semi sweet cuts that a bit making it a perfect balance
Heat oven to 325 and adjust racks to upper and lower middle positions.
Line two baking sheets with parchment or spray with nonstick spray.
Whisk the flour, baking soda, and salt together in a bowl and set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
Beat in the egg, yolk, and vanilla until combined.
Add the dry ingredients and beat at low speed until just combined.
Stir in chips to taste.
Roll a scant 1/4 cup of the dough into a ball.
Holding the ball with fingertips of both hands pull the dough in half, rotate 90 degrees and stick back together so that the jagged edges are sticking up. (obviously in the picture I did not do that this time)
Bake until light golden brown, 15-18 min, rotating the baking sheets front to back and top to bottom rack half way through the baking time.
America's Test Kitchen Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 149Calories from Fat 63
% Daily Value*
Saturated Fat 5g31%
Vitamin A 123IU2%
* Percent Daily Values are based on a 2000 calorie diet.