Recently, Brandy and I were talking about our go-to recipes and I realized I didn’t have one for chocolate chip cookies. I have go-to recipes for a lot of treats but not chocolate chip cookies, which I adore. I have been meaning to try this Cook’s Illustrated recipe for awhile because it promised thick and chewy cookies which is a quality I love in a cookie. Maybe not so much in a pancake, but thick and chewy is good in a cookie. So the other night, when Daisy asked for chocolate chip cookies for dessert, it was time for us to put our aprons on and try a new recipe out. The verdict? A go-to chocolate chip cookie recipe! They were good when they were warm out of the oven, good the next day and the next day after and even four days later. The whole family ate ‘em up! -Steph McVox
Thick and Chewy Chocolate Chip Cookies
Makes 3 dozen
· 2 1/8 cups all-purpose flour
· ½ teaspoon salt
· ½ teaspoon baking soda
· 12 tablespoons butter (1 ½ sticks), melted and cooled slightly
· 1 cup brown sugar
· ½ cup granulated sugar
· 1 large egg
· 1 large egg yolk
· 2 teaspoons vanilla extract
· 1 ½ cups chocolate chips or chunks (semi-sweet)
Heat oven to 325 degrees F. Adjust oven rack to lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside. 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 chocolate chips.
Using a 2 Tbsp scoop or spoon, form into balls and place 2 inches apart on a parchment lined cookie sheet. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.) Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 13 to 15 minutes. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.