Monday, June 16, 2014

Thick & Chewy Chocolate Chip Cookies

I had a very busy weekend so I wanted to stick with something easy and simple. I decided to go "back to basics" and make a standard chocolate chip cookie. I'm not sure what makes these cookies different. No white sugar? Maybe a different ratio of butter to flour? No idea, but these make perfectly soft, chewy, delicious cookies. I loved them a lot. I have some extras and I want to make ice cream sandwiches with them, because why not?

Of note: Based on a suggestion in a review, I reduced the oven temperature to 375 and I baked them for 8 minutes. They looked slightly underdone when I took them out, which was the correct thing to do. Slightly underbake them! It's the best!


Thick, Chewy Chocolate Chip Cookies

1 cup butter (1/2 lb.) at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional, I omitted them)

In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Yield: 28 cookies

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