Friday, February 28, 2014

THE Big, Fat Chew Chocolate Chip Cookie

I have been on a serious cookie kick lately.  I mean, it's to the point that I literally need  a cookie on a daily basis.  But not just any cookie.  A thick, chewy, gooey, chocolate chip cookie.  One that my teeth will just sink into and the cookie almost sticks to my teeth.  And this has been going on for about the past few weeks.
I've tried this cookie or that cookie, and while they have been good that have been it.  They haven't been The One I've been craving.  The type of cookie I wanted was one that had some substance.  Some umph, if you will.  It couldn't be too thin, too crispy, or too cakey.  So you see, I had a predicament.   

All that recipe searching and testing finally came to an end about a week ago.  I found The One I had been searching for.  It was the perfect recipe; the cookie was thick. Check. Gooey. Check. and Chewy? Yes, even that was checked off the list. 
This my friends, is THE chocolate chip cookie.  I mean, it's so good that I've made 2 batches of them in less than a week and yes, the second batch is just about gone.  I know what you're thinking...I haven't devoured them all on my own, I've had help from my two cookie monsters.  Spencer comes through the door looking forward to sinking his teeth into one of these delicious chocolate chip cookies. 
This is a simple chocolate chip cookie recipe but it's got the perfect amount of all the right things.  The big difference in the recipe versus others, is the butter has to be melted before the mixing process starts.  The melted butter helps give the cookie that chewy, gooey, sticky texture I was going for.  The rest of the ingredients; the sugars, vanilla, flour and chocolate chips are all pretty standard.  Then the next big difference that helps to yield the thick cookie I was in need of is the way it's placed on the cookie sheet.  The dough is rolled in a ball, ripped in half and the two halves are stacked on top of one another and they stand at attention like little soldiers.  Then the hard part.  Waiting on them to bake. 
But I promise, it's soooo worth it.  When they come out of the oven, practice self restraint and let them stay on the cookie sheet for about 5 minutes then you can dive in and gorge yourself on one of the best cookies you've put in your mouth.  So go ahead, go right now and make these cookies.  Seriously.  Go.  You'll thank me!

THE Big, Fat, Chew Chocolate Chip Cookie

2 Cups flour
1/2 Tsp baking soda
1/2 Tsp salt
3/4 Cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 Cup brown sugar
1/2 Cup granulated sugar
1 Tbsp vanilla
1 Large egg
1 Egg yolk
2 Cups semi-sweet chocolate chips


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

In a medium bowl combine flour, baking soda and salt.  Stir to combine and set aside.

Place the butter and bowl sugars in a large bowl and beat on high until well combined, about 2-3 minutes.  Add the vanilla, egg and egg yolk and beat until light and fluffy.  Add the flour and mix until just combined.

Using a wooden spoon, stir in the chocolate chip cookies.  At this point, if your dough is a little on the wet side allow it to rest for a few minutes. 

Scoop a scant quarter cup of dough, roll into a ball and pull in half.  Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together.  Place the dough, rough side up, on prepared baking sheet.  Leave 2 inches between cookies.

Place the cookies in the preheated oven and bake for 11-14 minutes, until the centers are set and the edges are lightly golden.  Be sure not to over bake.  Allow to cool on the cookie sheet for 5 minutes.  Transfer to a cooling rack and allow to cool completely.

Recipe source: All Recipes

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