Best-Ever Thick & Chewy Chocolate Chip Cookies

by Jessica on September 21, 2012

Obviously, the title is a little misleading. Thick chocolate chip cookies, these are not. But, in an effort to find the ‘best-ever’ chocolate chip cookie (just like my quest to find the perfect brownie), I gave these a try.

The cookie is perfectly good, with the chocolate chunks lending a nice pop of dark chocolate. The overnight refrigeration is great, as well… helping the cookies to not spread as much during the baking process. However, they didn’t end up thick or even chewy, so the ‘best-ever’ title is not one I’d bestow upon this recipe.

Not the ‘best-ever,’ but good enough to treat my fellow tailgaters to tomorrow morning! :)

Best-Ever Thick & Chewy Chocolate Chip Cookies

Yield: 2-1/2 dozen cookies

Ingredients

  • 2-1/2 c unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp Kosher salt
  • 16 tbsp European-style unsalted butter, at room temperature
  • 1-3/4 c granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 2 c dark chocolate chunks

Instructions

In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.

In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.

Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on parchment paper-lined cookie sheets with a few inches of room in between. Refrigerate overnight.

Preheat the oven to 375 F with rack in the center. Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

Adapted from: Baking at Home with the Culinary Institute of America

http://mybakingheart.com/2012/09/21/best-ever-thick-chewy-chocolate-chip-cookies/

GO Frogs!

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{ 5 comments… read them below or add one }

1 Amy George September 21, 2012 at 1:26 pm

Looks yummy!

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2 yummychunklet September 21, 2012 at 3:17 pm

These look really tasty! Yum!

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3 Susan September 21, 2012 at 11:44 pm

These do look really good. Here is my all-time favorite recipe. The Dark Rum really enhances the chocolate flavor. Of course, I add nuts! This dough is also a great base for smashed Heath bars or Symphony bars, too! http://www.dyslexia.tv/snapshots/andrewdornenburg/dornenburg_c_chip_cookies.htm

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4 Fuji Mama September 23, 2012 at 8:46 pm

Even if they’re not the “best ever” they’re delicious looking enough to have me drooling!

Reply

5 Annie September 29, 2012 at 5:27 pm

YUMMY! These look amazing, and I can’t wait to try them.
Thanks for sharing.

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