22 September, 2014

THE BEST CHEWY CHOCOLATE CHIP COOKIES




One day over the summer I craved buttery, doughy, chewy classic chocolate chip cookie. And so I found the most delicious, most perfect batch of chocolate chip cookies I have ever made/had/seen.

They are perfect in every way and I wouldn't change a thing about them. Gluten- and refined sugar-free would be a perk, I suppose. But, they're so great we made them a few more times, just to be sure we really did love them.

Everyone says allowing cookie dough to rest is vital to perfect cookies, and it's true. This time I was willing to wait because I was craving a perfect cookie.

They are the best chocolate chip cookies I have ever had. Full stop. Also, you don't need a mixer!

Here are Sally's not-so-secret secrets to getting a perfect cookie:
  • Under-bake them (though we all knew that one). They continue to bake on a hot cookie sheet when removed from oven.
  • Cornstarch - for thickness and softness
  • More brown sugar, less white - moister, softer cookie
  • Extra egg yolk - chewier cookie
  • Rolling dough taller rather than wider - insures thick cookies
  • Melted butter (this was new to me!) - also increases chewiness
  • Patience to chill the dough - thicker cookie 
I believe good chocolate chip cookies are a worthy splurge.


Perfect Chocolate Chip Cookies

2 1/4 cups (280g) all-purpose flour, measured correctly and carefully
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (150g) light brown sugar, loosely packed
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup (180g) chocolate chips

In large bowl toss flour, baking soda, cornstarch, and salt. Set aside.

In medium bowl, whisk melted butter, brown sugar, and white sugar together until to town sugar lumps remain. Whisk in egg, then egg yolk. Add vanilla, whisking.

Pour wet ingredients into dry ingredients and mix with large wooden spoon. The dough should be very soft yet thick.

Fold in chocolate chips, incorporating as evenly as possible (the melted butter makes this a bit trickier, but do your best to pack them in).

Chill dough for 2 hours in refrigerator, or up to 3 days. Chilling is mandatory.

Remove dough from fridge and allow to sit at room temperature for several minutes. 

Preheat oven to 325ºF/160ºC. Line baking sheets with parchment paper.

Roll dough into large pieces, using about 2 tablespoons of dough per cookie.  Be sure to roll cookies to be taller rather than wider, to ensure a thick finished cookie (mine were more like cylinders than balls).

Bake cookies for 7-8 minutes. They will look very soft and undone. Remove from oven and allow to sit on the hot tray for 10 minutes before transferring to wire rack.

(Original recipe found right here).

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