I'm a sucker for chocolate chip cookies so when I saw the beautiful cookies Chelle had made, I had to make them too. I've been curious about recipes from America's Test Kitchen (despite all the hate for them recently). So were these cookies the best? Well they were really good so right now I have three favourites for best chocolate chip cookie. Actually I think I've found more than that. It's kind of overwhelming actually, this search for "the best" one. They're all good so why should I have to pick? Sometimes, okay often times, when I bake something I find myself going back again and again to taste it to see if it's really as good/bad/chocolatey/whatever as I thought it was. Trying to completely analyze the level of awesome that the baked good has attained, and I think I'm going to stop that. Most things are good, some things are bad, and I think you know that as soon as it hits your mouth. Though there are those things that you don't like at first then something compels you to go back and try more and you strangely can't stop yourself from eating something that may not taste that good. Well that doesn't happen too often but I'm sure I'm not the only one!
So back to these cookies. They have nice soft middles and slightly crispy edges and I guess they do fit the title of "thick and chewy", though I think the Neiman Marcus cookies fit the "thick" role better. The thing I don't like about really soft cookies like this one is that they dry out pretty quickly so by day 3 they're nothing like day 1. But then I have really high standards for when a cookie is no longer fresh, whereas I know other people don't mind. I made them with a combination of milk chocolate chips and micro mini eggs, which ended up being not the smartest choice. The cookie dough itself is pretty sweet so I think it's best made with semisweet or my new favourite, bittersweet chocolate. I also want to try adding some coconut to the dough. Mmm coconut. Oh and these NY times chocolate chip cookies that everyone's talking about (that I too plan to make but haven't bought bread flour yet) made me leave the dough in the fridge for 24 hours and compare the immediately baked cookies against 24 hour refrigerated dough baked cookies. And I had a couple of people try them with me - no real difference. But maybe it's only true for that NY times cookie.
EDIT Feb3/11: This is a much better thick chewy chocolate chip cookie recipe, though these ones were good too.
Other cookie recipes:
Russian Tea Cakes
Chocolate Marble Chunk Cookies
Intense Chocolate Fudge Cookies
Any Way You Want It Biscotti
Thick and Chewy Chocolate Chip Cookies
Adapted from Baking Illustrated, found on Brown Eyed Baker
Makes about 18 large cookies.
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1 1/2 cups semisweet chocolate chips
1. Preheat the oven to 325F. Prepare 2 baking sheets with parchment paper or Silpat mats.
2. In a bowl, whisk the flour, baking soda, and salt.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy (don't be scared to take them out when they look a little underbaked, that's how you get the nice soft cookie), 15 to 18 minutes. Cool the cookies on the sheets for 5 minutes then transfer to a cooling rack.