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recommended: cook’s illustrated thick & chewy chocolate chip cookies

Tonight, manfriend had a craving for chocolate, so he sweetly offered to make our favorite cookie recipe.  These sweet little bites, which are part of the Cook’s Illustrated The Best New Recipe cookbook (a 1,028-page tome I’d be simply lost without), are exceedingly easy to make and have probably also successfully derailed the four Bar Method classes I took, the six I taught, and the six distance runs I completed this week.  (Oh, to have my high school metabolism again….)

The recipe calls for the following:

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter (melted and cooled until just warm)
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, plus yolk of one large egg
  • 2 teaspoons vanilla extract
  • 1 – 1 1/2 cups semisweet chocolate chips

Preheat your oven to 325 degrees (we use the convection setting), and prep a baking sheet or two with parchment paper or cooking spray.  Whisk the flour, baking soda, and salt together in a medium bowl, and then mix the butter and sugars until blended.  (We used our Kitchen Aid stand mixer, but handmixing works as well.)  Beat in the egg, yolk, and vanilla until combined, and then add the dry ingredients and beat at a low speed.  Stir in the chocolate chips and bake until light golden brown (15 minutes was perfect for us).

Recipe courtesy of Cook’s Illustrated; available online and in Cook’s Illustrated The New Best Recipe.

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About sandelicious

former journalist, reluctant lawyer, food lover. waylaid by the beach but an indiana girl at heart.

2 responses »

  1. I made these yesterday and they were great! I replaced the all purpose flour with whole wheat flour, and they were still scrumptous.


gimme some lip!

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