The Perfect Chocolate Chip Cookie

I was in the mood to bake this afternoon. I haven’t really made anything sweet since Easter. Actually I’ve been mixing fruity cocktails all week long for a story I’m reporting for InStyle, but I haven’t whipped up anything that required a batter in a couple of weeks. My preferred baked good is always a chocolate chip cookie (although biscotti is fast becoming a close second) and since we’re going to a celebratory dinner tonight for my friend Tiffany’s birthday, I figured that cookies would be well received. Tiff’s a chocoholic after my own heart, and our friend Emily, who will also be there, is my favorite cooking partner. The peanut butter oatmeal chocolate chip cookies I made last month were a huge hit, so I went back on Brown Eyed Baker’s blog to find a recipe for regular chocolate chip cookies. And lo and behold, there was one  in her archives for Thick and Chewy Chocolate Chip Cookies, which promised to deliver bakery quality confections. As you can see from the photo below, the recipe didn’t disappoint.

The recipe calls for 2 cups plus 2 tablespoons of flour, but I substituted one cup of whole wheat flour to make them slightly healthier. The switch doesn’t seem to have affected the taste of the cookies at all. I got 16 large cookies out of one batch of dough, the perfect amount for sharing with our dinner companions (with a few left over for me and Johnny!)

Thick and Chewy Chocolate Chip Cookies (adapted from Brown Eyed Baker)

2 cups plus 2 tablespoons (10 5/8 ounces) white whole wheat flour, or 1 cup whole wheat, 1 cup all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; 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 just until combined. Stir in the chips to taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Advertisements

8 Comments

  1. christie said,

    April 17, 2010 at 2:47 pm

    YUM! PS – The whipped cauliflower was a huge hit!

  2. cousin sue said,

    April 17, 2010 at 3:34 pm

    holy crap those look GREAT! havent eaten any crap…ie: fried foods, chips, chocolate, cookies…BEER…FAST FOOD…for 2 weeks now and i am slowly going nuts!!! doing an 10 cycle of better foods and small portion foods…have lost 9 lbs first cycle…but am drooling over pics of choc chip cookies…hope you guys are well 🙂

    • madebymichellec said,

      April 17, 2010 at 3:43 pm

      Congrats Sue! You must feel so much better. When you do start adding sweets back into your life try to limit it to home made ones (so you know exactly what’s going into them) or sweets made with natural ingredients. We eat hardly any processed foods and it’s made a world of difference. As Michael Pollan says, if your great grandmother wouldn’t recognize it, don’t eat it. 🙂

  3. April 20, 2010 at 4:35 pm

    I’m so glad you liked these, they are my favorite chocolate chip cookies ever!

  4. May 2, 2010 at 10:07 am

    […] I made another batch of the Thick and Chewy Chocolate Chip Cookies, put them into cellophane bags and attached the cookie tag with a piece of brown ribbon that […]

  5. August 30, 2010 at 8:32 pm

    […] Give me flour and sugar however, and the possibilities are endless. I started with a batch of thick and chewy chocolate chip cookies. My best yet. I think it was the farm fresh eggs that I got at the Greenmarket. Then, I threw […]

  6. November 24, 2010 at 11:09 pm

    […] Give me flour and sugar however, and the possibilities are endless. I started with a batch of thick and chewy chocolate chip cookies. My best yet. I think it was the farm fresh eggs that I got at the Greenmarket. Then, I threw […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: