Saturday, November 10, 2012

Chewy Chocolate Chip Cookies

 I think there are two type of chocolate chip cookie lovers.  Some want theirs crispy while others, like myself, want it soft and CHEWY!  I always thought cookies tasted their best right out of the oven because they are so soft (and warm).  But now I have finally found a simple recipe that results in a chewy cookie, even a few days later!  This will surely become a new favorite. 










Chewy Chocolate Chip Cookies
Adapted from Americas Test Kitchens' Thick and Chewy Chocolate Chip Cookies
Makes approximately 2 1/2 dozen cookies

Ingredients:
1 cup whole wheat flour
1 cup unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (regular will do as well)
1/2 teaspoon cinnamon
1 1/2 sticks butter, melted
1 cup granulated sugar
1/2 cup dark brown sugar
1 egg, 1 egg yolk
2 teaspoons vanilla
1 to 1 1/2 cups chocolate chips (you decide how much you would like)!

Directions:

Preheat oven to 325 degrees.  

Melt butter in the microwave making sure not to overheat.  Mine took just a little over a minute.  If you have any pieces of butter left in tact when taking it out of the microwave, simply stir and it should all melt. Let cool.  
"Here's the butter Ma!" 
Whisk together the flours, baking soda, salt and cinnamon in a separate bowl and set aside.  
Next, take the sugars and butter and beat in a mixer for about a minute.  Add eggs and vanilla and beat for an additional minute.  Scrape the bottom of the bowl with a spatula and mix for a few seconds just to make sure its all blended together. 

Add flour to the bowl and then mix just until incorporated (over-mixing causes tough cookies).  Add chocolate chips and mix until combined.  
Use a tablespoon to scoop out the dough. Roll into a ball. 
Break the ball in two.
Piece the dough back together.  This makes those crinkly tops that you get at the bakery and also adds to the thickness.  
Evenly space the cookies on a cookie sheet covered in parchment paper. 
Bake for 10 to 12 minutes depending on preferred doneness.  10 will give you very soft, chewy and 12 gives you a little crispy on the edges but still chewy in the middle.  Allow to cool for five minutes on the cookie sheet once removed from oven then transfer to a cooling rack or your mouth. 
Store in an air tight container to make sure they stay soft...if you haven't eaten them all already. 
Just had to put this one in too.  So cute, no?















2 comments:

  1. oh my goodness. . .this is so . . .ahh! It looks just really really delicious. I will be trying to make these for Christmastime. Thanks!! I love your keeper of the butter. ;) I hope to meet her soon!
    +Vicki+

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  2. Thanks!! They are good, too good. Sometimes we end up eating them all within a day or two. I have started to freeze half the dough to keep us in line!! lol. I would love for you to meet her. We will have to make plans. Maybe for after the busy holidays! Thanks for reading! =)

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