It has been a while since I posted about a chocolate chip cookie recipe. I offered to make some cookies for a friend in Iraq and he requested chocolate chip...his favorite. I am nothing if not accommodating, so I ventured out for a new recipe. I have been having some recent luck with recipes from Cook's Illustrated, so I decided to see what they had to offer.
This recipe takes the cake. I have been looking for a chocolate chip cookie recipe for a while that could rival the chocolate chip cookie recipe that my next door neighbor used growing up. I have vivid recollections of her cookies. They were chewy, crispy, buttery, and not too thick. And these are the first cookies that I have attempted that come close to the cookies I remember.
Hopefully they will ship well to Iraq and my friend will enjoy them. And trust me, I will make these again and again! No need to search for another recipe. Another Cook's Illustrated winner!
And, this is also to celebrate my 1ooth post! I can't believe that I have posted 100 times! It seems like just yesterday I ventured into this, not sure if it would last and if I even knew what I was doing. Since November, I have joined two fabulous baking groups, stretched my baking muscles, and found my true passion...in baking. My blog has taken on a few new looks along the way and my pictures have improved (but are no where near where some of you are!) I have been blown away by the supportive people in the food blog world and have loved every minute of it. All of you have made this first 100 posts so rewarding and fun and I look forward to 100 more! Thanks for letting me be part of this world!
Thick and Chewy Chocolate Chip Cookies
From Cook's Illustrated
Makes about 30 cookies
2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T unsalted butter, melted and cooled slightly
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c chocolate chips (semi or bittersweet)
Heat oven to 325 degrees F. Adjust oven racks to upper and lower middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blend. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight containers.