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Chewy Chocolate Chip Cookies

Normally when I bake chocolate chip cookies I use the recipe on the bag. While they're always good I was looking for something a little different for my husband's birthday. Also, a few weeks ago we were hanging out with some friends and one of the snacks was Chocolate Chip Cookies and my husband loved them. They were thick and chewy and had a slight hint of cinnamon. So, since he said he wouldn't mind if I made chocolate chip cookies for his birthday earlier this week I decided to start trying out new recipes. I found some with cinnamon but none that seemed like what I was looking for so I just opted to try a recipe that I've heard LOTS of raves over and just add a bit of cinnamon. So, anyway, the recipe I chose was from a blog I frequent. These cookies were definitely a hit! However, after eating them my husband said that after thinking about it he'd rather have a regular chocolate chip cookie and if he wanted cinnamon he'd go for a Snickerdoodle. Ugh, oh well - at least these cookies are still awesome!!Thick and Chewy Chocolate Chip Cookies
Adapted from: Katie of Good Things Catered
as she adapted from America’s Test Kitchen

Ingredients:
2 cups plus
2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips (I used Chocolate Chunks as I thought I had chips but didn't!)
(I added 1 teaspoon ground cinnamon for kick)

Directions:
-Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 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 & puffy (about 17 minutes in my oven).
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
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Comments

  1. AnonymousJanuary 14, 2009 at 6:03 PM

    YAY! Glad you guys like them as much as we do! Although lol @ your husband. Mine would be likely to say the same thing. Guys are so weird. haha.

    ReplyDelete
  2. What's Cookin ChicagoJanuary 14, 2009 at 10:24 PM

    The CI's recipe is on my list to make!

    ReplyDelete

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