Thick and Chewy Chocolate Chip Cookies

Chocolate chip cookies are my favorite, so I'm always trying new recipes to find the absolute perfect one.  These by far exceeded my expectations.  This recipe comes from The America's Test Kitchen Family Baking Book.  This book is now on my "Wish List" since it has lots of cookie recipes and great tips.  I did add some milk chocolate chips in addition to the semisweet since that's how I roll.  You don't have to, but they add a nice sweetness to the overall flavor.

The trick to making these cookies chewy is to melt the butter, then cool it to room temperature.  The dough is easy to work with and not sticky like the normal chocolate chip cookie dough.  I make cookies often, so I finally invested in a cookie scoop.  The cookies were all the same size and cooked evenly.  My kids didn't whine over who's cookie was bigger, so that was a bonus!  These are also baked at a lower temperature and longer than other recipes.  In case you are curious, this is my new favorite chocolate chip cookie recipe!

Ingredients:

1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
1 1/2 cups Ghirardelli semisweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature.

In a large bowl, whisk together the flour, baking soda and salt.  Set aside.

Add cooled butter to large stand mixer.  Add the brown sugar and granulated sugar and cream until smooth.  Add the eggs and vanilla and beat until combined, scraping down the sides as needed.  Reduce the mixer to low and slowly add the flour mixture, and mix just until combined.  Turn the mixer off and stir in the chocolate chips.  

Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets.  You can also use your hands and roll 2 T cookie dough into balls.  The dough is smooth and not sticky at all.  

Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy.  Let cookies cool on baking sheets for 10 minutes.  Remove to a wire rack to cool completely or serve warm.  Enjoy! 

Note:  This recipe made 21 large cookies.  Store in an airtight container or cookie jar.  These can be reheated in a 300 degree oven for a few minutes for that fresh out of the oven taste the next day.

Source:  The America's Test Kitchens Family Baking Book, featured on Serious Eats Recipes