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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 264.4
  • Total Fat: 12.5 g
  • Cholesterol: 42.4 mg
  • Sodium: 111.7 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.7 g

View full nutritional breakdown of Thick & Chewy Chocolate Chip Cookies (Am's Test Kitchen) calories by ingredient
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Thick & Chewy Chocolate Chip Cookies (Am's Test Kitchen)

Submitted by: GINNY3013

Introduction

These are the best cookies but enjoy in moderation or take to a function! These are the best cookies but enjoy in moderation or take to a function!
Number of Servings: 18

Ingredients

    2 cups plus 2 Tbsp all-purpose flour
    1/2 tsp baking soda
    1/2 tsp salt
    12 Tbsp unsalted butter, melted and cooled
    1 cup packed light or dark brown sugar
    1/2 cup sugar
    1 large whole egg
    1 large egg yolk
    2 tsp vanilla extract
    1.5 cups semisweet chocolate chips (this really is enough!)

Tips

These are literally the best chocolate chip cookies I've ever had. I think it's because they are so large so keep them that way. Enjoy 1 at a time and share with others!


Directions

Melt the butter and set aside to cool.
Add all dry ingredients to a medium size bowl and set aside.
In a stand mixer, beat butter and sugars on medium speed for 1 minute. Add whole egg, egg yolk and vanilla on medium-low speed until fully incorporated for 30 seconds. Scrap down the bowl to make sure it all gets mixed together.
Add dry ingredient mixture on low speed until combined, about 30 seconds. Scrap down bowl. Mix in chocolate chips until just incorporated.

Divide the dough into 18 portions (1/4 cup each), 9 to a large cookie sheet. Hold dough in hand, one at a time, and pull apart in half. Rotate the halves 90 degrees and with the jagged surfaces facing up, join the halves together. Place gently on the cookie sheet and DO NOT mash down. Leave the tops jagged. Do this with all 18 cookies. Place them apart 2.5 inches.
Bake at 350 degrees for 15-18 minutes, one pan at a time. The cookies should be a light golden brown. Cool the cookies completely on the cookie sheets. Eat when completely cooled.

Serving Size: Makes 18 large cookies

Number of Servings: 18

Recipe submitted by SparkPeople user GINNY3013.






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