Cook the Book: Thick and Chewy Chocolate Chip Cookies

Cook the Book: Thick and Chewy Chocolate Chip Cookies takes around 45 minutes from beginning to end. For 23 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 204 calories, 2g of protein, and 10g of fat each. 18 people have tried and liked this recipe. This recipe from Serious Eats requires baking soda, light brown sugar, egg yolk, and vanillan extract. It works well as a hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. If you like this recipe, you might also like recipes such as Thick and Chewy Chocolate Chip Cookies, Thick and Chewy Chocolate Chip Cookies, and Thick and Chewy Chocolate Chip Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in medium bowl. 2 In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. 3 Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated. 4 Working with 2 tablespoons of the dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking. 5 Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

 

Step by step:

1. 1

2. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line 2 large baking sheets with parchment paper.

3. Whisk the flour, baking soda, and salt together in medium bowl.

4. 2

5. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

6. 3

7. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

8. Mix in the chips until incorporated.

9. 4

10. Working with 2 tablespoons of the dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart.

11. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.

12. 5

13. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Nutrition Information:

covered percent of daily need