Making the perfect chocolate chip cookie can be a challenge though. I always found it challenging to not only make a chocolate chip cookie that was chewy and gooey, but also one that would stay soft for a few days. I know there are a lot of theories out there about how to keep them soft-everything from keeping a slice of bread in the container with the cookies to simply microwaving them to make them soft again. However, I am thrilled to say that this recipe not only produces perfectly chewy chocolate chip cookies, but it also makes cookies that will stay chewy for a few days (as of now I can only say that they stay soft for 4 days-that's the most they've lasted before being all eaten in my house).
Soft and Chewy Chocolate Chip Cookies
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons, unsalted butter, melted and cooled until warm
1/2 cup granulated sugar
1 cup brown sugar, packed
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a bowl; set aside. With electric mixer, or by hand, mix butter and sugars together until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Carefully stir in chocolate chips.
Using a cookie dough scoop, or spoon of desired size, place dough on cookie sheets, leaving ample room between each cookie (the cookies will spread significantly). Bake, reversing position of cookie sheets halfway through baking until cookies are light golden brown and edges start to harden and centers are still soft and puffy (about 11-14 minutes). Do not overbake!
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
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