The Classic Cookie

This year I wanted two things for Christmas…

#1:  A Garmin GPS watch that will measure your pace, time and distance when you are running or biking. Pretty awesome, huh?

#2:  “Baking Illustrated: The Practical Kitchen Companion for the Home Baker” which is a cookbook that is used in a lot of blogs that I read. It is by the editor’s of Cook’s Illustrated Magazine.  Bakers describe it as the baking bible and the recipes test different variations and ratios to make the perfect treat. They describe what works and why and the reasons why they use certain techniques. My new favorite.     

          

Well, after I tested my GPS watch on a run, I then decided to test a recipe from my new book.  I decided to try the classic chocolate chip cookie.  I made the "Thick and Chewy Chocolate Chip Cookie"  It was a little different than my usual chocolate chip cookie because it called for melted butter.  I changed the recipe a little and used bittersweet and semi-sweet chocolate chips.  And the secret that the book tells you in order to create a chunky and textured top of the cookie is…. well you will have to buy the book to find out ;)

You have to try this recipe out.  I’ve adjusted my own over time, but overall it’s definitely my favorite chocolate chip cookie.  (click here for my close second)

Thick and Chewy Chocolate Chip Cookies

  • 2 cups plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed light or dark brown sugar
  • ½ cup white sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups semisweet chocolate chips (and I also added ½ cup bittersweet chocolate chips)

- Preheat oven to 325 degrees

- Whisk flour, baking soda and salt in medium bowl and set aside

- With mixer, mis butter and sugars together until blended.  Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed until just combined. Add dry ingredients and beat at low speed until combined. Stir in chocolate chips to taste (adding more or less if you want to)

- Roll into dough balls and bake for around 12-15 minutes.  Until edges are golden brown and centers are still puffy and soft.  Rotate the cookie sheets halfway through the baking time. Cool cookies on the sheets.