Thick and Chewy Chocolate Chip Cookies

Ok......so I'm not exaggerating when I say these are my absolute favorite chocolate chip cookies in the world. Yes, the whole wide world.

A little dramatic, I know. 

But it's so true! 

No surprise - we found this chocolate chip cookie recipe in one of our favorite cookbooks - America's Test Kitchen: The Complete TV Show Cookbook. Everyone who has tried these appetizing cookies loves them.

So make them.

Then you can love them too!!!

Let's see if I can entice you with this plate of cookie deliciousness......

Thick and Chewy Chocolate Chip Cookies

Source: slightly adapted from America's Test Kitchen

Servings: about 18 large cookies

2 cups plus 2 tablespoons unbleached all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon table salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla bean paste (or extract)

2 cups milk chocolate chips

Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Whisk flour, baking soda and salt together and set aside. With a paddle attachment, beat butter and sugars at medium speed for about 1 minute until smooth. Add the egg, egg yolk, and vanilla bean paste (or extract) and beat on medium-low speed for about 30 seconds until fully incorporated. Add the dry ingredients and mix on low speed for about 30 seconds until combined. Mix in the chocolate chips.

Divide the dough into 18 portions (each about 1/2 cup). Roll the dough into balls. Pull each ball into two equal halves and join the halves together at the their base, with the uneven surface facing up (when baked, this gives the cookies a rustic and rugged appearance). Place the cookie dough on the baking sheets, spacing them 2 1/2 inches apart. Place baking sheets on the upper-middle and lower-middle positions. Bake for 15-18 minutes (the cookies should be a light golden brown, the edges should be slightly hard and the centers should be puffy and soft). Rotate and switch baking sheets halfway through baking time. Cool the cookies on the baking sheets. 

Step by Step

 Combine dry ingredients and set aside.

Beat butter and sugars.

Add the egg, egg yolk, and vanilla bean paste or extract and beat together. Helpful Hint: I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. It gives the cookies a gourmet look because of the vanilla bean seeds.

Add dry ingredients and combine.

Add chocolate chips. Helpful Hint: I use Ghiradelli milk chocolate chips. Personally, I prefer the milk chocolate chips. But you can use semi-sweet, dark, peanut butter, white chocolate, etc. I've tried different chips and they all taste good. I added some toffee bits along with the milk chocolate chips once - they turned out fabulous!

Divide the dough into 18 portions (each about 1/2 cup).

  

Roll the dough into balls. Pull each ball into two equal halves and join the halves together at the their base. Place the cookie dough on the baking sheets. Bake and cool.

 Enjoy these beauties with some ice cold milk. YUM!