I've been looking for a knock-out chocolate chip cookie recipe for years. Not too sweet, not too fatty tasting, but chewy once cooled. I want my homemade chocolate chip cookies to provide the same satisfaction as Entemann's, only even better.Well, though I've tried for years to tinker with recipes, replacing some sugar with honey or switching from granulated sugar to brown, nothing has worked. I wish I could take credit for the recipe I'm about to share with you, but I can't. Credit belongs to Cook's Illustrated. Their American Classics issue has the perfect Chewy Chocolate Chip Cookie recipe. My only change - ignoring their labor intensive suggestion for shaping the cookies. I just dropped spoonfuls of dough from a tablespoon. Enjoy!
Makes 18 large cookies
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
1 1/2 sticks butter, melt in microwave and let cool until just warm.
2 cups + 2 tablespoons unbleached all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt.
Combine dry ingredients in a bowl and whisk to blend. Set aside
In the bowl of a stand mixer fitted with a paddle attachment combine:
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
Add melted butter, and blend thoroughly on medium speed.
To sugar - butter mixture add:
2 tsps. vanilla extract
1 egg + 1 egg yolk
With mixer running on low, gradually add dry ingredients. When fully incorporated add
1.5 cups chocolate chips & blend.
Using a tablespoon, divide dough into 18 large balls arranged between the two cookie sheets.
Bake for 15 to 18 minutes, until a light golden brown color and slightly hardened around the edges. Remove from oven and allow to cool on cookie sheets.
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