So I know there is a certain comfort in going to the grocery store, buying a bag of Nestle chocolate chips and having that always constant chocolate chip cookie recipe neatly printed on the back of the bag. I have made that recipe over a dozen times, as I'm sure many of you have. But when I make chocolate chip cookies, I want them to WOW me, I want my house to smell like butter and sugar and chocolate, and I want my cookies to be soft and chewy. Now, Nestle's recipe does offer this, and I won't begin to argue that. But I've found a recipe from Cook's Illustrated that takes the standard chocolate chip cookie to a whole new level.
These cookies mimic many of the bakery style, soft chocolate chip cookies that certain companies have made fortune on. They are moist, chewy, buttery and highly addictive. They are cooked at a lower temperature and have an extra egg yolk, which helps the cookie stay incredibly soft. When you bite into one of these cookies, you're magically transported back into your five-year old self, big bows and all. You find yourself wanting to sit on the couch and dip your cookie into a cold glass of milk while watching Scooby Doo or Doug. You might smile a bit wider, you might forget all the stress of being a grown-up, and you will probably want to go back for at least one more. So at least try veering away from America's standard chocolate chip cookie recipe; if you like Nestle's better, you can always go back because we always know where to find it.
Chewy Chocolate Chip Cookies
2 cups plus 2 TBSP flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (1 1/2 sticks) melted and cooled
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/2 cup chocolate chips (milk chocolate, semi-sweet or white)
1. In a medium bowl, whisk together your dry ingredients. Set aside.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your chocolate chips to taste, adding more if you prefer your cookies with extra chocolate.
4. Scoop out batter using a 1/4 measuring cup. Divide dough into two smaller balls and place on a greased or parchment-lined cookie sheet. Bake in a preheated 325 degree oven for 14-16 minutes. Allow to cool on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.
2 cups plus 2 TBSP flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (1 1/2 sticks) melted and cooled
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/2 cup chocolate chips (milk chocolate, semi-sweet or white)
1. In a medium bowl, whisk together your dry ingredients. Set aside.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your chocolate chips to taste, adding more if you prefer your cookies with extra chocolate.
4. Scoop out batter using a 1/4 measuring cup. Divide dough into two smaller balls and place on a greased or parchment-lined cookie sheet. Bake in a preheated 325 degree oven for 14-16 minutes. Allow to cool on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.
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