A couple of weeks ago, my sister brought down some delicious, chewy chocolate chip cookies (My sister owns the duplex that P and I live in. We never thought we would live together because of our age difference, but have been blessed to be roomies for the last year). I instantly fell in
love with the recipe and asked her to share her secrets. In the most recent addition of
Cook's Country (our go-to cooking magazine), they address how to bake thick and chewy chocolate chip cookies in their "Cooking Class" section. Below you will see some of the tips and tricks they share to make the perfect thick and chewy cookie. I love the Cook's Country magazine because it really teaches you how to become a better cook and baker. I hope you fall in love with these as much as we have; we honestly cannot get enough of them! Happy baking!
: : Tips and Tricks : :
Using a quality, rimmed baking sheet will make a difference. They suggest their favorite in Cook's Country, but my favorite baking sheets are the
Gold Touch pans from
Williams Sonoma.
Use the dip-and-sweep method for measuring dry ingredients like flour and cocoa powder for the most consistent measurements. Dip a dry measuring cup into the container, fill it, and then sweet across the top with a straight edge.
Bake one sheet of cookies at a time. To guarantee even browning, rotate the baking sheet 180 degrees halfway through baking. I set my timer for half the suggested time, which is my reminder to rotate the pan. Then I set the timer for the second half of the time.
DON'T stint on brown sugar! Brown sugar produces chewier baked goods than white granulated sugar. In this cookie recipe, twice as much brown sugar is used than white sugar.
DO melt the butter! I feel like the majority of baking recipes call for the butter to be at room temperature. However, I was happy to learn that melting the butter will produce chewier and softer cookies!
To keep cookies chewy longer, store them in an airtight container with a slice of sandwich bread.
: : Ingredients : :
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yoke
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
Makes 24 cookies
: : Recipe : :
Line your rimmed baking sheets with parchment paper and pre-heat the oven to 325 degrees. The parchment paper keeps the cookie bottoms from over-browning. The slightly lower temperature yields chewier cookies.
Combine the flour, baking soda, and salt using a whisk. Whisking will evenly distribute the leavener (baking soda) and salt in the dough and helps to alleviate clumping.
Microwave the unsalted butter until melted and let cool.
Beat the brown and white sugars with the melted butter for 2 minutes. Beating the butter with the sugar ensures that the sugars dissolve completely. The result was a rich, creamy substance that I have yet to experience in baking before. This step really does make a difference and makes the cookies chewier.
Beat in an egg, a yolk, and vanilla extract. With one less egg white, the cookie is denser and chewier.
Slowly beat in the flour mixture in 3 additions. Scrap down the bowl as needed. Adding the ingredients gradually with the mixer on low helps them fully incorporate.
Stir in chocolate chips by hand. This prevents overworking the dough, which makes the cookies tough.
Roll the dough into balls (2 tablespoons in size) and place 2 inches apart on baking sheet. Rolling the dough rather than dropping in mounds creates thick, even cookies.
Bake one sheet of cookies at a time, rotating the sheet halfway through. This ensures the most even browning in any oven. Bake for 15 to 20 minutes, or until edges are set and beginning to brown but centers are still soft and puffy.
Let cookies cool for 10 minutes on baking sheet before serving.
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With Love,
A
Photos by Angela Anderson
