The elusive chocolate chip cookie…. something everyone seems to be searching for but can’t quite find. Well ladies & gentlemen, this might be one of the closest solutions I’ve found so far. I think the chewiness of this cookie is what does it for me, so let’s get to this recipe so you can give it a try for yourself.
Annie’s Eats Thick & Chewy Chocolate Chip Cookies
- 12 tbsp of melted butter and cooled until warm
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg plus 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- 2 cups plus 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi sweet chocolate chips
Preheat your oven to 325°F and line your cookie sheets with parchment paper. Start by browning your butter – this is done by melting it down and allowing it to cool until it’s almost solid. Once the butter is at a warm temperature, cream it with your sugars for roughly two minutes. Add your egg and yolk and continue to beat together. Add in the vanilla.
Follow up with the sifted dry ingredients and mix until you get a nice, throughly mixed dough. Finish things up by mixing in your chocolate chips.
Now the secret key to this recipe is not only the browning of the butter and the extra yolk, but to place the cookies on the sheet jagged side up (when using a cookie ‘baller’/scoop). This will help to make your cookies nice and thick.
Place in the oven for 11-14 minutes, being very sure not to over bake. Another key tip is to rotate the cooking sheet in the oven 180° to ensure even baking.
Give these cookies a try and let me know if they measure up to your standards! Shout out to Annie’s Eats for this great Chocolate Chip Cookie recipe.
Carlene
reminds me of a brown butter cookie recipe
What do you mean by “jagged side up”?
Just means you set them opposite of what you normally would do. If you are rolling cookies by hand and not with a scoop, you won’t have a jagged side, so just place down as is.