Chocolate Chip Cookies
No more sad cookie puddles for you.
There are two people in this world: those that like their chocolate chip cookies very thin and crispy and those that like them thick and chewy. To the first kind of person, what is wrong with you? That’s a cracker. I’m a thick and chewy person.
I thought I had found my penultimate chocolate chip cookie recipe. It was the one on the back of the Toll House bag with a few tweaks: add toasted walnuts to suck up moisture and refrigerate the dough before baking. Worked every time. And then I found this one. Crispy on the outside, chewy and soft on the inside and always nice and thick. They are perfect.
Ingredients
2 cups plus 2 tablespoons flour (10 2/3 ounces) 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, melted (1 1/2 sticks) 1 cup packed light brown sugar (7 ounces) 1/2 cup granulated sugar (3 1/2 ounces) 1 large egg 1 large egg yolk 2 teaspoons vanilla 1 1/2 cups chocolate chips 1 cup lightly toasted walnuts (optional)
Instructions
Preheat oven to 325 degrees. This is important! If you forget and do 350 you will have burned cookies, which no one likes. Line baking sheets with parchment paper.
In medium bowl, whisk flour, soda, salt together.
In large bowl, beat melted butter, white and brown sugar for two minutes with an electric mixer. Add egg and egg yolk and vanilla and beat until just combined.
With mixer on low, slowly beat in flour mixture until combined. Add chocolate chips and walnuts if using.
You can bake immediately or put in fridge for a few hours, which I recommend for extra thick cookies. Roll dough into balls, about golf ball size, and place several inches apart on cookie sheets.
Bake for 15-20 minutes until golden brown, turning halfway through. Let cookies cool on baking sheet for 10 minutes before removing (again, a fiddly but important step for final cooking process).
Enjoy with a cold glass of milk. Even thin cookie people will like them.