When I find something that works, I tend not to stray far from it. I’ve bought the same brand of running shoes for years, I’ve used the same type of pens since high school, and I love my car so much that I am contemplating trading it in for the same car, just a newer version. If it’s not broke – don’t try to fix it!
Case in point – chocolate chip cookies. My entire 25 years of existence, I’ve made this chocolate chip cookie recipe. I grew up with my mom making this recipe, and I love it so much that I even dubbed it “the best” chocolate chip cookies. They’re chewy and tender, and have a great buttery flavor throughout. While they’ll always remain my favorite, I had an itch to try a new recipe. After seeing this thick and chewy chocolate chip cookie recipe everyone, I knew I needed to try it. The cookie certainly lives up to its name – they come out thick, chewy and dense – just how I like ’em! I love that this recipe doesn’t use shortening, like my other recipe.
Thick & Chewy Chocolate Chip Cookies
Yields: 3 dozen cookies
12 tbsp of melted butter and cooled until warm
1 cup dark brown sugar
1/2 cup white sugar
1 egg plus 1 egg yolk (room temperature)
2 tsp vanilla extract
2 cups plus 2 tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semi sweet chocolate chips
Preheat your oven to 325°F and line your cookie sheets with parchment paper.
Melt the butter and allow to cool until warm. Cream together the melted butter and sugars. Add the eggs and continue to beat, then add in the vanilla.
Add in your dry ingredients and mix until well blended. Stir in the chocolate chips.
Using a cookie scoop, scoop rounded balls of dough onto the cookie sheet, about 2-3 inches apart. Bake for 11-14 minutes, rotating the cookie sheets halfway through. Allow to cool on the cookie sheet, then transfer to a cooling rack to cool completely.
Source: Blonde Ambition in the Kitchen, originally from America’s Test Kitchen