Big, Fat, Chewy Chocolate Chip cookies
Sometimes I like to revisit recipes I've tried in the past that I didn't like. A little older, a little wiser. Perhaps I didn't bake them right the first time. In my quest for the best chocolate chip cookies, I kept coming across a recipe that I had once tried, but didn't really like. I decided to check it out again.
The recipe has gotten rave reviews from All Recipes. The cookies are easy to make. I was a bit hesitant that the dough did not require refrigeration. Almost all the other recipes that have been highly recommended require refrigeration. Refrigerating the dough allows more flavors to come through. It also makes them bake up rounder and prettier.
I still was not happy with how this recipe came out. The cookies were big. But they didn't taste chewy to me. They tasted thick and cakey. And not cakey like soft chocolate chip cookies, which I love. Perhaps it's just my own tastes though. Or perhaps I'm still doing something wrong.
My favorite recipe so far has still been Alton Brown's "The Chewy." Of course, there are still quite a few recipes to try.
Big Fat Chewy Chocolate Chip Cookies (from all recipes)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and
white sugar until well blended. Beat in the vanilla, egg, and egg yolk
until light and creamy. Mix in the sifted ingredients until just
blended. Stir in the chocolate chips by hand using a wooden spoon. Drop
cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies
should be about 3 inches apart (I was able to put 6 cookies on a sheet).
Bake for 15 to 17 minutes in the preheated oven, or until the edges are
lightly toasted. Cool on baking sheets for a few minutes before
transferring to wire racks to cool completely.