I like my cookies chewy. How do you like yours?
Earlier this year my favorite chocolate chip cookie recipe was from allrecipes.com. I think the cookies were my first successful super chewy cookies, and I made them gigantic too. Beat that!
Since I’m quite adventurous, I can’t just stick to one recipe. I tried the Alton Brown’s thin cookie recipe. Mine turned out not as thin as I thought they should have been, but they were crispy and good.
Later on I found another recipe which combines both crispiness and chewiness in one cookie. It involves freezing the dough before baking, which is good for people who like to plan ahead. But for desperate people like me, self-control is another important ingredient when making these cookies.
Gigantic Chewy Chocolate Chip Cookies
Yield: 1 1/2 dozens
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 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.
- 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.
Alton Brown’s The Thin
Yield: 2 1/2 dozens
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
- Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
- Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
- Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
- Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Adapted from Jacques Torres and David Leite
Yield: 3 dozens
2 cups minus 2 tbsp (8 1/2 oz) cake flour
- Sift flour, baking soda, baking powder and salt in a bowl. Set aside.
- Using a mixer with paddle attachment, cream butter and sugars until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low.
- Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them. Cover with plastic wrap and chill the dough for 24-72 hours.
- When ready to bake, preheat oven to 350 degree. line a baking sheet with parchment paper.
- Scoop a dough with spoon making about 1 1/2″ ball onto baking sheet, making sure the disks are horizontal on the surface, press gently, and place them 2″ apart. Sprinkle a tiny bit of sea salt on top.
- Bake for about 9-12 minutes until the edges gets golden brown and the top begins to crack.
- Transfer cookies on the rack and let them cool completely.
If you don’t have bread flour , substitute 1 cup of bread flour with 1 cup of all-purpose flour. For cake flour, substitute 1 cup of it with 3/4 cup of all-purpose flour + 2 tbsp of corn starch. Then, you are good to go.