By popular demand, I am posting this delicious chocolate chip cookie recipe. I have tried dozens of recipes in the past, but this is the one I keep going back to because of my strong preference for thick, soft, and chewy cookies. (From my previous job, I learned there is a 50/50 split between preference for chewy and chunky cookies. Hard to believe, I know!)
I like to lay out all the ingredients and tools I need so I am not constantly searching for something during the baking process. I forgot to include my hand mixer in the picture because it was already plugged in!
I weigh all of my ingredients on a scale for accuracy. I would highly recommend you do the same!! When you measure things by cups, there’s inconsistency because there may be lumps, or you pat down the brown sugar too much, etc. However, to make things easier for you, I have listed both the weight and cup measurements.
We just finished classes and finals a few days ago, and my close friends are leaving town to start their summer internships or are graduating, so I decided to make this recipe and placed the cookies in their school mailbox. I bought the cookie wraps from Michaels and wrote a note on top for everyone 🙂
This original recipe was printed in May 2009 of America’s Test Kitchen. I have made minor changes to the instructions to result in the thick, soft and chewy form.
(Approximately 16 cookies)
|1 3/4||cups unbleached all-purpose flour (8 3/4 ounces)|
|1/2||teaspoon baking soda|
|14||tablespoons unsalted butter (1 3/4 sticks)|
|1/2||cup granulated sugar (3 1/2 ounces)|
|3/4||cups packed dark brown sugar (5 1/4 ounces) (see note)|
|2||teaspoons vanilla extract|
|1||large egg yolk|
|1 1/4||cups Ghirardelli Premium Baking Chips 60% Cocao Bittersweet|
|3/4||cup chopped pecan or walnuts, toasted (optional)|
- Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
- Heat 10 tablespoons of butter in a pan over medium heat until melted (about 2 minutes). Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, stir remaining 4 tablespoons butter into hot butter until completely melted.
- Whisk flour and baking soda together in a medium sized bowl.
- In a large bowl, whisk together sugars and salt. Add butter and vanilla to mixture and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining (30 seconds). Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Scoop about 2 tablespoons of dough and arrange 2 inches apart on prepared baking sheets, 8-10 dough balls per sheet.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
This is a great recipe to bring to summer picnics and potlucks. Please do not disappoint me by purchasing store bought cookies. Let me know how they turn out!
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