The Best Chocolate Chip Cookie Ever
The other day I mentioned that I had a recipe for my most favorite chocolate chip cookies ever — and here it is!
My favorite kind of chocolate chip cookies are thick and chewy, the ones that keep their shape when they come out of the oven. Iām not crazy about cookies that flatten out, thin as pancakes, though the ones I made Tuesday were very tasty.
I’ve been making these for a while and they never fail to hit the spot. I like to use the 60% Ghirardelli chocolate chips for these.
Thick and Chewy Chocolate Chip Cookies
2 cups + 2 Tb all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1-1/2 sticks butter (3/4 cup)
1 cup brown sugar, packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1-1/2 cups chocolate chips
1 cup chopped walnutsPreheat oven to 325 degrees.
Mix flour, baking soda and salt together, set aside.
Mix butter and sugars in mixer until well combined. Beat in egg, egg yolk and vanilla.
Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts.
Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets.
Bake 10-12 minutes or until cookies are golden brown.
Hi Heather, your CCC looks delicious! Gonna try baking it tomorrow š I was just wondering, do we have to refrigerate the cookie dough before we bake it for it to be so “thick”? Thanks š
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Heather
April 8th, 2010 at 9:28 am
Hi Lynette! I don’t, but I think that would make that even thicker, which is never a bad thing!
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i made this following the recipe and they tasted really good, but they came a out a bit flat. How can i prevent that from occurring again?
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Heather
June 13th, 2012 at 1:06 pm
Hi Ruby! When you put the butter in, are you melting it first? It should be room temperature (let it sit out for an hour or so before baking, or put it in the microwave for about 10-15 seconds, until it’s barely soft). Also make sure when you’re scooping them out that you’re putting them on a cold pan, not one that’s just come out of the oven. If it continues to be an issue you could chill the dough in the fridge for an hour or so before baking.
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