The Search is Over
July 4, 2008
I think I’ve found it! The PERFECT chocolate chip cookie. I have tried several other recipes but this one takes the cake, or cookie rather. I came across this recipe on Sugar & Spice and they just looked too perfect not to try. I was asked to bring a dessert for the 4th of July cookout we were having at work so I decided I’d give them a go. Now, I’m known as the resident baker where I work so I was a little nervous about how these would turn out. I have to keep up my good reputation and all you know. Thankfully, they were beyond perfect. One of my co-workers even stated, “they are big, perfectly round, soft and chewy cookies! Like you would get from a bakery.” That, along with the fact that everyone’s hand was in my cookie basket as soon as I walked in the door with them equals a baking success. If you are still in search for the best chocolate chip cookie recipe, try these. I think you will be very happy with the results!
Oh, and sorry about the lack of a picture. I was so tired last night after baking and cleaning my house for my 4th of July get-together that I didn’t have time to take a pic. And now they are all gone so there will be no pic in this post. : P But take a look at Michelle’s post. They looked just like that!
Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)
Makes about 18 large cookies.
These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
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 (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. 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.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. 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.
4. 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.
5. 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.
*Copied from Sugar & Spice