The other night, I had a craving for a chocolate chip cookie. I didn't have the ingredients I needed to make my usual stand-by cookies, but then I remembered seeing Katie's "Undisputed Best Chocolate Chip Cookies" recipe on her blog, Good Things Catered. I mean, what recipe isn't amazing with a title like that?!? Plus, these cookies are right out of the ATK test kitchens, so you know they'll be great!
After deciding on a recipe, I threw on my apron, got my mixer ready (a.k.a. Black Betsy) and went to work. And let me just tell you...these cookies ARE amazing! They are think, chewy, chocolately, and down-right fabulous. They are the best right out of the oven...but watch out...they don't last long! ;) My craving for a chocolate chip cookie turned into a craving for several!
Thick and Chewy Chocolate Chip Cookies
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus
2 tsp vanilla extract
-Adjust oven racks to upper & lower-middle positions & heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
-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 & puffy (about 17-20 minutes)
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.