Tuesday, June 30, 2009

My Favorite Chocolate Chip Cookie Recipe EVER.

I have never in my life tasted chocolate chip cookies quite like these.

I have a preference for the big, fat, thick, chewy, melty kind of cookie.
Any recipe I had tried before this produced chewy cookies right out of the oven, but soon hardened, and these stay chewy even if just left on the counter.


I found this recipe in a cookbook my mom got us for Christmas so aptly named "The NEW Best Recipe- by the Editors of Cook's Illustrated". It's an amazing cookbook that teaches you how to make just about everything, and also explains what each ingredient brings to the recipe. It's so crazy great.

Anyway, this is my go-to for whenever that hankering for childhood strikes.

2 cups + 2 tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1.5 sticks unsalted butter, melted and then cooled until just warm (VERY IMPORTANT! this is what keeps them chewy!
1 cup packed light or dark brown sugar (i used light.)
1/2 cup granulated white sugar
1 egg + 1 yolk
2 tsp vanilla
1-1.5 cups chocolate chips (i always use the whole bag! yummm.)

preheat oven to 325. grease a baking pan and set aside.
in a small bowl, whisk together the flour, baking soda, and salt.
in a medium bowl, mix together butter and sugars until well blended.
mix in egg, yolk, and vanilla until just blended.
using a mixer on low speed (or a spoon), mix in dry ingredients until just blended.
add in chocolate chips to taste. (tonight i used chocolate/peanut butter swirled chips! oh man.)
roll dough into 1/4 cup balls and place on cookie sheet.*
bake for 15-18 minutes (i never do more than 15 because i like the center to be slightly undercooked. shh!)
allow to cool a bit before removing with a spatula and setting on cooling racks until warm.

obviously, the next step is to consume them with an ice cold glass of milk, feet swinging with pleasure.


*a tip suggested by the cookbook for creating beautiful cookies: roll dough into a ball, then break in half and place two sides next to each other, jagged edges up. press together into a circular shape, leaving the tops rough.


  1. I'm gonna try this recipe right now. :) I've been craving chocolate chip cookies for like 5 days now, you just broke me down...

  2. i use this recipe all the time but from the magazine!! does the cookbook version tell you to let the dough "rest" for fifteen minutes or so? supposedly helps the sugar dissolve more completely, thus creating a deeper flavor and more tender chew.

    um delicious!?

    also yr kitchen/living room/blog/self is adorable.


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