\nRead on for the recipe …<\/p>\n
\nThick and Chewy Chocolate Chip Cookies from the folks at Cook’s Illustrated
\nMakes about 18 honkin’ cookies
\nIngredients:
\n2 cups + 2 tablespoons all-purpose flour
\n1\/2 tsp baking soda
\n1\/2 tsp salt
\n1 1\/2 sticks unsalted butter, melted and allowed to cool until warm
\n1 cup packed brown sugar (either light or dark)
\n1\/2 cup granulated sugar
\n1 large egg
\n1 large egg yolk
\n2 tsp vanilla extract
\n1 1\/2 cups semisweet chocolate chips
\nHeat the oven to 325 F. Line two baking sheets with parchment paper or Silpat mats.
\nWhisk the flour, soda, and salt together and set aside.
\nAdd the brown and white sugars to the cooled butter mixture and mix thoroughly. Beat in the egg and yolk and vanilla. Add the dry ingredients and stir or mix on low until just blended. Stir in the chips.
\nUsing a 1\/4 cup measure, scoop up a chunk of dough. Roll it gently into a ball, then rip the thing in half using your fingers. Rotate the dough so that the two jagged edges face upward and gently smush together the two pieces of dough so it’s sort of a ball (a ball with a jagged top). Place on the baking sheet with the jagged side up. Repeat and arrange the blobs about 2 1\/2″ apart.
\nBake about 15-18 minutes or until the edges start to brown but the centers still look kind of pale brownish and puffy. They will look a little underbaked, but that is what makes them tasty! Allow the cookies to cool ON the baking sheets.
\nBest enjoyed slightly warm, of course!<\/p>\n","protected":false},"excerpt":{"rendered":"
We apologize for the recent technical difficulties. I know they can be annoying. After the pound cake fiasco last week, I decided I should get back on the baking horse and attempt to redeem myself. I decided to try out … Continue reading