Perfect Chocolate Chip Cookies

May 21, 2011

I spent my supposed last day on earth eating a ridiculous quantity of these chocolate chip cookies. I ate one for breakfast and from there I just couldn’t stop.

Guys…we’re still here. Phew.

Earthquakes, floods and zombies would have prevented me from trying out my new ice cream maker (among other things), and that would have sucked. I celebrated humankind’s good fortune by eating some more cookies.

To me, this recipe produces a chocolate chip cookie that is everything I want one to be: thick, buttery and crispy around the edges but chewy in the middle…pretty perfect if you ask me. As a bonus, these are a cinch to make. If you don’t have a fabulous chocolate chip cookie in your repetoire, definitely try this one out. If you aren’t the baking sort…you should find someone to make these for you.

The ingredients in these  cookies are so basic that you can whip them up whenever you want (which is actually pretty dangerous). I love that this recipe uses melted butter, because you don’t have to worry about leaving any sticks out to soften. I always forget to do that.

I mixed everything together with a whisk and spatula. No fancy equipment required.

Trader Joe’s makes my favorite semi-sweet chocolate chips, but any good quality chip will do. Don’t ruin your cookies with crappy chocolate. As a kid, I didn’t really like chocolate chip cookies and I used to pick the chips out. I think it’s because subpar chocolate morsels can sometimes taste dry, chalky and artificial.

Even chocolate haters could make this cookie work for them. The dough is a great base for a variety of mix-ins: nuts, white chocolate, peanut butter chips, candy bar pieces and dried fruit would all be great in this cookie. Also, the dough is pretty tasty by itself…if you’re into that sort of thing, which I most definitely am.

I used around two tablespoons of dough for each cookie, which is less than the original recipe calls for. A larger cookie will result in a thicker, cakier texture- so keep that in mind if that’s what you’re looking for. The recipe also provides specific directions for shaping your cookies so they’ll have that crinkle effect that you often see in bakeries. I did not use this tear-apart method because I was feeling lazy. I just used a scoop to form ragged dough balls.

Take care not to over bake these guys. They will firm up as they cool. Check on them early so that they’ll come out nice and chewy.

Make sure to eat at least one that’s fresh from the oven and still melty:

Thick and Chewy Chocolate Chip Cookies

from Baking Illustrated via Brown Eyed Baker (which is a fantastic blog btw)

Makes about 18 large cookies.

Other than changing the size/formation method of the cookies, I followed the recipe exactly:


  • 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed (7 ounces) light or dark brown sugar
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1 1/2 cups semisweet chocolate chips


1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Notes: I used homemade brown sugar (1 Tablespoon of molasses plus 1 cup of sugar) and parchment paper to line the pans. I used one cup of chocolate chips.

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