Daisy’s Thick and Chewy Chocolate Chip Cookies

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.




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9 thoughts on “Daisy’s Thick and Chewy Chocolate Chip Cookies

  1. mydearbakes May 14, 2012 at 9:23 pm Reply

    Thanks for sharing this lovely recipe =)

    • Shiny Tomato May 14, 2012 at 9:51 pm Reply

      You’re very welcome, glad you liked it!

  2. Fudging Ahead May 14, 2012 at 11:54 pm Reply

    Have you made their brown butter chocolate chip cookies? I looove them 🙂

  3. AuntCate May 15, 2012 at 6:17 am Reply

    Who’s little hands are helping you out here, sure looks like great cookies, again another recipe to try….thanks

  4. Brandy May 15, 2012 at 8:42 am Reply

    Nice! My go to recipe is Michael Smith’s Chef at home book recipe. He says to squish them down but I don’t so they stay thick, soft and chewy. They’ve even converted the hubby off of store bought chips ahoy! I might make some today!

  5. Just A Smidgen May 20, 2012 at 5:49 pm Reply

    These look so good.. I’m your newest follower:) Come visit me!

  6. gottagetbaked July 24, 2012 at 1:16 pm Reply

    I just recently discovered this cookie too! I love it – it truly delivers on its promise to be thick and chewy. There are a number of other CCC recipes I want to try though to see how this one compares.

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