I took a chocolate chip cookie break for a while. What was I thinking? Well, I couldn’t decide on what new recipe to try next, so I just waited until my mind cleared up a bit. All clear!
The past week or so, I’ve been on an America’s Test Kitchen kick. The Family Cookbook hasn’t steered me wrong yet, and I don’t think it ever will. If you have the book, and want to follow this recipe to the “T”, these are called Big and Chewy Chocolate Chip Cookies. I prefer cookies in general to be either medium or small sized (then I can eat more, right?), so I adjusted the baking time, along with using milk chocolate chips and mini chips. The combo of chocolate chips was amazing. Give it a try! Much more depth of flavor. Instead of the 1/2 cup of minis, you could use chopped nuts or dried fruit. But, this family here likes our chocolate
Chewy Chocolate Chip Cookies, adapted from America’s Test Kitchen Family Cookbook
3 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, melted and cooled
1 1/4 cups packed brown sugar
1/2 cup sugar
2 egg yolks
1 tablespoon vanilla
1 bag milk chocolate chips
1/2 cup mini semi-sweet chocolate chips
Heat the oven to 325 degrees. Whisk the flour, baking soda and salt together in a large bowl and set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in the chocolate chips until incorporated.
Roll the dough into balls and place on lined or ungreased baking sheets about 2 inches apart. Bake until the edges are golden, but the centers are still soft and puffy, 11 to 12 minutes. Let the cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Makes about 40 cookies.