Quantcast
TEST

Thick and Chewy Chocolate Chip Cookies

After many trials and tribulations, the perfect chocolate chip cookie has been achieved.

Photos by Michelle Norris
 

I think that just about everyone I know is constantly on a search for the perfect chocolate chip cookie recipe. Most (myself included) have been let down by the recipe on the back of the Nestle Tollhouse chocolate chip bag, and there are many recipes floating around the Internet that seem to gain popularity and become fads before dying off when people move on to the latest and greatest. I was really pleased with the cookie I created last fall, as it resulted in the chewy texture I was looking for. But these Thick and Chewy Chocolate Chip Cookies — they really take the cake. Big, beautiful, bakery-quality chocolate chip cookies. It’s official – my love affair with America’s Test Kitchens and the Baking Illustrated cookbook continues!

More on the cookies, another PSA for weighing dry ingredients, and the recipe after the break…

The secret to the thick and chewy cookies is the combination of using melted butter, an extra egg yolk, and a higher ratio of brown sugar to white sugar. Also, definitely follow the instructions for making jagged edges on the top of the cookie — this gives them the crinkled and craggly bakery cookie look. In order to ensure mine were all about the same size, I busted out my scale (more on my weighing infatuation in a minute). Each ball of dough should weigh around 2.15 oz.

Also heed the instructions to remove the cookies from the oven as soon as the outsides are set but the centers are still puffy and soft. Doing so plays a large part in the resulting texture. Cooling the cookies on the baking sheets means they will continue to bake after being taken out of the oven, but without the circulating air of a cooling rack, they will retain their soft texture. I know for me it is often hard to take cookies out of the oven unless they look completely done, but have faith! You don’t want to overbake these in the oven!

Why should you weigh your ingredients?
Since I began baking bread more often I started reading about how important it is to weigh the ingredients, as there is quite a delicate balance between the flour, yeast, and liquid used in most bread recipes. I haven’t really encountered weight measurement outside of breads, but this cookie recipe in Baking Illustrated provided weight measurements for the dry ingredients. To see how close I was I did a regular measurement and then weighed it. In all of the cases, my measurements came out 1-2 ounces more than the weight measurement provided in the recipe. It becomes easy to see how a heavy-handed scoop could turn thick and chewy cookies into dry and dense cookies! So, I would encourage all of you to invest in a kitchen scale and use it, use it, use it!

I receive a lot of questions about the shaping method used for these cookies (the pulling apart, turning, and smooshing back together), and sometimes it can be hard to explain. I LOVE the method and the results and I wanted to make sure you all had the same experience, so I’ve scanned the illustration of how to shape them so you can get a visual of the process:

 Thick and Chewy Chocolate Chip Cookies

(Source: Baking Illustrated, page 434)

Yield: 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.

Bookmark and Share Email this page Email Print this page Print Feed Feed

About This Blog




Welcome to the kitchen of Michelle Norris, the Brown Eyed Baker. Michelle is a passionate foodie, baker, writer and eater who lives by a simple philosophy: A balanced diet is a cookie in each hand.

For more recipes, visit browneyedbaker.com and be sure to follow Michelle on Twitter and Facebook

Recent Posts

Archives

Feed

Atom Feed Subscribe to the Brown Eyed Baker Feed »

Advertisement

On the Blogs

The 412

Everything That's Awesome About Pittsburgh Today
65-Year-Old Brownsville Drive-In Saved By Crowdfunding

65-Year-Old Brownsville Drive-In Saved By Crowdfunding

The theater is the 10th and final recipient of Honda’s Project Drive-In campaign funds.

PittGirl

Pittsburgh, only cooler
The ’Burghy Mother’s Day Gift Guide 2014

The ’Burghy Mother’s Day Gift Guide 2014

Just say no to fruit baskets and Amazon gift cards.

The Best Blog

Not just good stuff. Great stuff.
The 8 Best Places for Late-Night Food

The 8 Best Places for Late-Night Food

Good news: There’s more to life than Taco Bell after 10 p.m.

Pulling No Punches

Award-winning sports commentary by Sean Conboy
Steelers Will Declare a 'No-Fly Zone' With First Round Pick

Steelers Will Declare a 'No-Fly Zone' With First Round Pick

Save yourself from countless nonsensical mock drafts. The Steelers are locked in on one player.

Brazen Kitchen

Mango Crepes With Coconut Cream

Mango Crepes With Coconut Cream

The perfect dish for Easter brunch.

After Dark

Bar Exam: Kelly’s Bar & Lounge

Bar Exam: Kelly’s Bar & Lounge

We head to the East Liberty stalwart and find the comfort bar in its perfect form.

Gotta Have It

Style. Design. Goods. Hide your credit card.
Comfort Never Looked So Dapper

Comfort Never Looked So Dapper

Must haves to keep you looking as debonair as Don Draper.

Eat Street

All the foodie news that's fit to blog
Fukuda Brings Back Lunch, Better Than Before

Fukuda Brings Back Lunch, Better Than Before

New chef Micah Maughan and executive chef TJ are offering the usual bento boxes along with additions including Indian vegetarian curry.

PMWeekend

This week's buzz from the PM editors
Go Back in Time at The Oaks Theater

Go Back in Time at The Oaks Theater

Stop in tonight for a screening of "Dirty Dancing," and cross your fingers that the cinema will show another '80s flick at some point.

Advertisement