These come with the highest recommendation as the best chewy gooey chocolate chip cookie ever. You can tell I'm on a diet. I'm vicariously eating. Obsessing over recipes and pictures of cookies. So, if you make these, you have to comment and tell me how good they were . . . warm from the oven . . . with a tall glass of cold milk. And I'll drink my skinny shake and dream.
STEP BY STEP: Shaping Thick Chocolate Chip Cookies
Thick and Chewy Chocolate Chip Cookies
Cook's Illustrated Magazine says:
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
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. [See directions below for shaping cookies.] 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.
1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.
2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.
3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.
4. Jam the halves back together into one ball so that the top surface remains jagged.
Don't forget to let me know how good these are. I'm counting on you here.