The Lady Gray

A household chronicle


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Thick and Chewy Chocolate Chip Cookies

My husband loves chocolate chip cookies. Intensely. In fact, if I were to serve him a different type of cookie, it would be completely unacceptable to him.  The only kind of cookie in his eyes is the chocolate chip cookie.  I find this a real shame, because I love so many types of cookies!  Reverse chocolate chip cookies, oatmeal raisin cookies, oatmeal scotchies, gingerbread cookies, etc. etc. etc!

I digress.

The other night I decided to surprise him with cookies, and I found the best cookie recipe ever.  Cooks Illustrated has a great recipe for thick and chewy chocolate chip cookies (and he needs a chewy cookie because he has sensitive teeth.)

I would link the recipe, but since Cooks Illustrated needs a subscription I don’t think you’d be able to see it.  Here it is:

  • 2 1/8 cups bleached all-purpose flour (10 2/3 ounces)
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup brown sugar (light or dark), 7 ounces
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 – 2 cups chocolate chips or chunks (semi or bittersweet)
  1. 1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

    2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

    3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

    4. 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). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

    That’s it! So, the secret to these cookies is the way that you put them together.  It makes them so beautiful!! Here’s a picture of the finished product.

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