Wednesday, September 22, 2010

Big & Chewy Chocolate Chip Cookies

They are evil and they must be destroyed. This is another recipe in the America's Test Kitchen Family Cookbook. Best cookies I've ever made or tasted. Best. Ever. I had to take a nap after eating just one.

3 1/3 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

16 T. (2 sticks) unsalted butter, melted and cooled

1 1/4 c. packed brown sugar

1/2 c. granulated sugar

2 large eggs

2 egg yolks

1 T. vanilla extract (yes, really a tablespoon - I was shocked too)

1 12-oz. bag semisweet chocolate chips (I used mini chips for the irony)

1. Preheat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined. Beat in the eggs, egg yolks, and vanilla until combined, scraping down the bowl as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips.

4. Working with a 1/4 cup of dough (!!!) at a time, roll the dough into balls (or just drop them on like I did) and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let them cool completely.

1 comment:

melissa said...

YUM! I have everything to make this except unsalted butter. Does anyone know how much salt I should leave out if I use salted butter?