So, here's the recipe I've been using with the changes in italics.
This post originally appeared on April 7, 2011.
A few weeks ago we had huge groups of volunteers - about three times our normal volume - so I decided to kick it up a notch and made chocolate chip cookies, peanut butter and chocolate chip rice krispies treats and delicious chocolate caramel brownies. Of course they were a big hit. And naturally, I didn't get any pictures of the process.
I had a slow afternoon so I decided that it was time to make a few more batches for the volunteers coming to town next week and the following week. I know things are going to get very busy around here next week and I won't have time to bake, so I decided to double my normal recipe and make twice as many cookies.
I have tried Heather's recipe before but altered it and didn't pay much attention to the directions. This time I was committed to reading every line and following it exactly.
Thick & Chewy Chocolate Chip Cookies(Source: Baking Illustrated, courtesy of Heather Drive)
Makes approximately 18 large cookies I make smaller cookies. 18 cookies would be HUGE! I usually make 24-36 cookies, depending on how large they are. The recipe would make 24 large cookies and 36 smaller cookies. And probably 40+ small cookies.
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- Occasionally I'll reduce the white flour and add wheat flour or oats instead.
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm Rather than melt it, I just leave the butter on the counter for an hour or so before I'm ready to start baking.
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 - 1 1/2 cups semisweet chocolate chips I use half milk chocolate and half semi-sweet. The difference is delicious!
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
Thank goodness everyone else in the office was out for the afternoon because when all was said and done, I was left with the kitchen looking like this: