For many of us making chocolate chip cookies is our introduction to the world of baking. I defiantly was no different, by the time I was in high school I had memorized the recipe on the back of Nestle® Toll House Chocolate Chips.
I have used many recipes over the years. But I always come back to “The American’s Test Kitchen Family Baking Book” recipe. Like so many of there recipes they figure out the science to get the best version. Over the years I have tweak this recipe to achieve my ideal chocolate chip cookie.
Chewy Chocolate Chip CookiesCourse: DessertDifficulty: Easy
Source: Adapted it from The America’s Test Kitchen Family Baking Book.
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks of butter, melted and then cooled
1 cup dark brown sugar, packed tight
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 bag of chocolate chip (semi-sweet or dark)
Parchment Paper or Cooking Spray
- Start by setting your oven to 325 degrees and make sure to melt you butter first so that it has time to cool.
- In a big bowl or in your mixer combine the melted butter, dark brown sugar and granulated. Then mix these for 1 to 2 minutes until they are well combined.
- Next, add in the egg and egg yolk, vanilla extract, baking soda and salt. Mix these for about 30 seconds until they are just combined.
- Through out the recipe make sure to take time to scrap down the bowl between steps to make sure nothing is getting stuck on the bottom.
- Slowly add the flour to the batter, making sure to not over mix but mix until the flour in just combined.
- Take a second to scrap down the bowl again and then add in the chocolate chips. Mix until combined.
- Prepare you baking trays either with cooking spray or by lining them with parchment paper.
- Scoop out dough and form 1.5 inch balls, by rolling the dough in your hands. Place them on the cookie sheet with 1 to 2 inches between each ball.
- Bake the cookies for 15 to 20 minutes. You are looking for the cookies to start to get a bit of brown around the edges but the middle should still be soft.
- The cookies should cool on the tray for 10 minutes and then you can move them to a cooling rack.
- Storage: These can be store in an air tight container for a couple of days. This recipe also stores really well in the freezer. I have frozen these in the past carried them on the plane with me when I went to meet Jay’s family the first time in Fiji. Since then we have sent back with many family members.