Thick and Chewy Chocolate Chip Cookies

Published January 1, 1996.

Why this recipe works:

Nowadays, chocolate chip cookies sold in gourmet shops and cafés always come jumbo-sized (think saucer plate). These cookies are incredibly appealing and satisfying—thick and chewy rounds loaded with as many chocolate chips as they can hold. We wanted our own version that retained the soft and… read more

Nowadays, chocolate chip cookies sold in gourmet shops and cafés always come jumbo-sized (think saucer plate). These cookies are incredibly appealing and satisfying—thick and chewy rounds loaded with as many chocolate chips as they can hold. We wanted our own version that retained the soft and tender texture of these café cookies, even after a day or two (not that they’d be hanging around that long). One key element in achieving this cookie was melting the butter, which creates a product with a chewy texture. But to keep the cookie from becoming tough, we had to add a little extra fat, which we did in the form of an egg yolk; the added fat acts a tenderizer and prevents the cookies from hardening after several hours.

The usual suspects of all-purpose flour, baking soda, an egg, brown sugar, and granulated sugar made an appearance in our cookie recipe, and vanilla provided a light flavor. A good amount of chocolate chips guaranteed that every bite was rich and chocolaty. Finally, we formed the dough into balls, then pulled the dough into two pieces and rejoined them with the uneven surface facing up; now our cookies had the rustic, craggy appearance we wanted.

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Makes 1 1/2 dozen 3-inch cookies

These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

Ingredients

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