It’s a huge burden to carry – eating all these cookies. I’ve got no one to feed…will someone please by my guinea pig?! My jeans are rebelling…
In conjunction with “bigger is better,” these cookies have a lovely 6-inch diameter, perfectly crisp edges, and an oh-so-chewy and chocolatey center (even after a few days!) My quest for the ultimate has ended.
Thanks Cooksillustrated.com. Now to move onto the perfect brownie recipe!
If you have problems with flat cookies, try the following:
- Make sure your baking soda hasn’t expired
- Cool your dough prior to baking
- Place your cookie sheets in the fridge while making the dough
- Use parchment paper and or an un-insulated cooking sheet
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1.5 – 2 cups chocolate chips or chunks (semi or bittersweet) – 2 cups is perfect for me :)
An additional cup of chocolate chips, walnuts, coconut and whatever you prefer can be added!
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips (or additional goodies like nuts or coconut). Place dough in fridge for 20 minutes.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets (this step is crucial!) Serve or store in airtight container.