Tuesday, September 9, 2008

Thick and Chewy Chocolate Chip Cookies

One of the gifts my husband bought for me for our first Christmas together was a cookbook titled "The New Best Recipe" by the people at Cook's Illustrated. I am not sure if he knew it at the time but it's a really great cookbook. I have heard many people rave about the chocolate chip cookie recipe so I decided to give them a try. They are the best chocolate chip cookies I have ever made. I have made them many times and I usually pre measure the dough balls and freeze them. That way I can always have fresh hot cookies and I only have a few to tempt me. When I do this I cook them for 18 minutes.
One thing I have learned from this recipe is to weigh my ingredients instead of measuring them. It makes it so much easier. You get the exact amount every time and use less measuring cups so there is less to clean up. I now do this for all of my baking and cooking.

Thick and Chewy Chocolate Chip Cookies
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon
table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup
brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups
chocolate chips or chunks (semi or bittersweet)
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

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