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Thick and Chewy Chocolate Chip Cookies
Ingredients
  • SERVES Makes 24 cookies
  • TIME 1 hour
  • WHY THIS RECIPE WORKS
  • Nowadays, chocolate chip cookies sold in gourmet shops and cafés always come jumbo-sized (think saucer plate). These cookies are incredibly appealing and satisfying-thick and chewy rounds loaded with as many chocolate chips as they can hold. We wanted our own version that retained the soft and tender texture of these café cookies, even after a day or two (not that they’d be hanging around that long). One key element in achieving this cookie was melting the butter, which creates a product with a chewy texture. But to keep the cookie from becoming tough, we had to add a little extra fat, which we did in the form of an egg yolk; the added fat acts a tenderizer and prevents the cookies from hardening after several hours.
  • INGREDIENTS
  • 2 cups plus 2 tablespoons (10 ⅔ ounces) all-purpose flour
  •  
  • ½ teaspoon baking soda
  •  
  • ½ teaspoon salt
  •  
  • 12 tablespoons unsalted butter, melted and cooled
  •  
  • 1 cup packed (7 ounces) light brown sugar
  •  
  • ½ cup (3 ½ ounces) granulated sugar
  •  
  • 1 large egg plus 1 large yolk
  •  
  • 2 teaspoons vanilla extract
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  • 1 ½ cups (9 ounces) semisweet chocolate chips
  • note: BEFORE YOU BEGIN
  • To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread.
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