It’s hard to name one recipe as ‘The Best” Chocolate Chip Cookie recipe. There are so many delicious recipes that produce different types of cookies. Some are thin and crisp and others soft and cakey. This chocolate chip cookie, which comes from Cook’s Illustrated, is delightfully chewy.
Not only do they taste wonderfully, but they cook up picture perfect.
Three things help produce a chewy cookie: using melted instead of softened butter, extra fat (the egg yolk), and a shorter cooking time. These cookies will be a little undercooked looking when you pull them out of the oven, but they will be perfect after cooling.
More Cookie Recipes
How do you like your chocolate chip cookies? Soft, crisp, or chewy?
Chewy Chocolate Chip Cookies
- 2 1/8 cups all-purpose flour (10 5/8 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled slightly
- 1 cup brown sugar (light or dark) (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1-2 cups semi-sweet chocolate chips (of course you know 2 cups is best!)
- Heat oven to 325 degrees with racks in the upper-middle and lower-middle positions.
- In a medium bowl mix flour, salt, and baking soda. Set aside.
- With electric mixer, beat butter and sugars until thoroughly blended. Mix in egg, egg yolk, and vanilla. Add dry ingredients and mix just until combined. Stir in chips.
- Roll a scant 1/4 cup of dough into a ball. Holding the ball in both hands, pull ball apart into 2 equal halves. Rotate just 90 degrees so jagged edges face up and press the two pieces back together again. Place on baking sheet with jagged edges facing up, spacing 2 1/2 inches apart.
- Bake 15-18 minutes. Cool cookies on baking sheets.
Yield: 18 cookies