There is one food I have been making for years and years, literally, and that's chocolate chip cookies. It started in ninth grade home ec when my teacher Mrs. I had us make homemade chocolate chip cookies. I adore chocolate chip cookies and they are on of my favorite guilty pleasures- No matter how dreary the day chocolate chip cookies just seem to make everything better. For years and years I had always used the recipe off of the back of the Toll House bag. It was decent enough and I always got great reviews when I made the cookies for others. Then in a moment of sheer culinary delight I found Michelle, the Brown Eyed Bakers, chocolate chip cookie recipe on her site.
I am super picky about my chocolate chip cookies, I like them chewy but thick and heavy and a little crusty on the edges. Before this recipe my favorite chocolate chip cookie was the Triple Chocolate Chunk Cookie at Starbucks, I'd rate my consumption level in the hundreds, though I always felt a little disdain towards the milk chocolate chips in there- they just didn't belong. After making Michelle's recipe I can say with 100% certainty that I will not be buying my cookies at Starbucks I will be making them myself. I have a dozen of these cookies at home that I'm getting ready to send out and I'm making another batch tonight. Yes, these are that good.
Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434 via www.thebrowneyedbaker.com)
Makes about 18 large cookies.
These cookies are absolutely fabulous. Michelle advises that you weigh your ingredients which I do as I got a kitchen scale for Christmas, but even if you don't have a scale don't let that scare you away. Measured or weighed these cookies are fabulous.
2 cups plus 2 tablespoons (10 5/8 ounces) 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 or spray them with nonstick cooking spray. (The rack positioning is weird I know- but trust me here and do it).
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. 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 spatula.