I’ve had the recipe tucked away in my trusty pink notebook for weeks, probably months, but never had the time to test it out. Oh wait, let me edit that.. I was just too scared to try. I’ve had my fair share of flat, sticky non-cookie-looking-and-tasting cookies.
Thank God I’ve finally gotten over that phase. I can now bake as many chocolate chip cookies as I want! Hurrah!
I got the recipe from Kim of Lovin’ from the Oven, I tweeted her some few months ago if she can recommend a good chocolate chip cookie recipe. And boy did she give me one! She replied back with a link to her favorite cookie recipe, which incidentally is the Cooks Illustrated Thick and Chewy Chocolate Chip Cookie recipe. (I can’t for the life of me view the recipe from their site cos you need to register – and the registration isn’t free!)
If you’re looking for a great chocolate chop cookie recipe, look no further – this is it! It’s perfectly crisp on the outside yet soft and chewy inside. I love the texture and play of flavors… Ah, I’m just in love with it!
Playing with Retro and Lomo
functions on my phone.
And oh, the best thing about this recipe? No mixer needed! All you need is a wire whisk, wooden spoon, and a mixing bowl. Awesome, yeah?
Cooks Illustrated Thick and Chewy Chocolate Chip Cookie
2 cups + 2 tbsp all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.
Mix in vanilla, egg, and egg yolk and beat until light and creamy. Add in flour mixture until just blended.
Stir in the chocolate chips using a wooden spoon.
Chill the dough for at least an hour.
When ready to bake, preheat oven to 325F. Scoop cookie dough on cookie sheet lined with parchment. Cookies should be 2-3 inches apart.
If you're baking small cookies, bake for 8-10 minutes, or until edges are golden brown. If you're baking bigger cookies, bake for 12-15 minutes. Cool on cookie sheet for 5 minutes before transferring to wire racks to cool completely.
Check the recipe here.