Ingredients
-
2
-
2
-
1/2
-
1/2
-
12
-
1
-
1/2
-
1
-
1
-
2
-
1 - 1 1/2
-
-
-
-
Directions
Thick and Chewy Chocolate Chip Cookies,This is my husband’s favorite cookie…it is from Cook’s Illustrated..,These are excellent. OMG….this was exactly the type of recipe I was looking for. The picture doesn’t look like how they are, they do ‘crack’ ever so slightly but not like I see in this picture. And to be honest, the picture doesn’t do this recipe justice! LOL, so don’t let the pic fool ya. You MUST try this recipe. Perfection. The recipe should meant to say 1 large egg and one egg yolk. This is a keeper. I like that it doesn’t make too many cookies, too.
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Steps
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1
Done
|
Adjust Oven Racks to Upper and Lower Middle Positions. |
|
2
Done
|
Heat Oven to 325*.line 2 Cookie Sheets With Parchment Paper. |
|
3
Done
|
Whisk Flour, Baking Soda, and Salt Together in Medium Bowl, Set Aside. |
|
4
Done
|
Either by Hand or Electric Mixer, Mix Butter and Sugars Until Thoroughly Blended. Beat in Egg, Yolk and Vanilla Until Combined. |
|
5
Done
|
Add Dry Ingredients and Beat at Low Speed Just Until Combined. |
|
6
Done
|
Stir in Chips to Taste. |
|
7
Done
|
Roll Scant 1/4 Cup of Dough Into Ball.holding Dough Ball in Fingertips of Both Hands, Pull Into 2 Equal Halves. Rotate 90* and With Jagged Edges Facing Up, Join Halves Together at Their Base, Again Forming a Single Ball Being Careful not to Smooth Dough's Uneven Surface. |
|
8
Done
|
Place Formed Dough Onto Cookie Sheet, Leaving 2 1/2" Between Each Ball. |
|
9
Done
|
Bake, Reversing Position of Cookie Sheets Halfway Through Baking, Until Cookies Are Light Golden Brown and Outer Edges Start to Harden Yet Centers Are Still Soft and Puffy -- 15-18 Minutes. |
|
10
Done
|
Cool Cookies on Sheets . When Cooled, Peel Cookies from Parchment -- . |
