This past week I've made a couple of batches of these cookies (they are seriously that good!). I was a little surprised at how much dough you put on the cookie sheet, but they flatten out nicely and are super moist. They almost look undercooked when you pull them out of the oven, but let them cool and they will hold their shape.
Typically I like to cook a few then freeze the rest. You'll need to flash freeze the dough to keep them from sticking. Just place the rolled dough on some parchment paper on a cookie sheet and let them freeze for 20 minutes. After 20 minutes transfer them to a Ziploc bag. If you plan to cook these straight from the freezer you'll need to add 2-3 minutes to the cooking time (give or take), just make sure to watch them.
Enjoy-
Thick and Chewy Chocolate Chip Cookies
Makes about 16 large cookies
Ingredients:
2 cups plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With an electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not over bake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Source: Annie's Eats
Typically I like to cook a few then freeze the rest. You'll need to flash freeze the dough to keep them from sticking. Just place the rolled dough on some parchment paper on a cookie sheet and let them freeze for 20 minutes. After 20 minutes transfer them to a Ziploc bag. If you plan to cook these straight from the freezer you'll need to add 2-3 minutes to the cooking time (give or take), just make sure to watch them.
Enjoy-
Thick and Chewy Chocolate Chip Cookies
Makes about 16 large cookies
Ingredients:
2 cups plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With an electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not over bake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Source: Annie's Eats
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