Chocolate Chip Cookies

An awesome cookie recipe, straight from my America's Test Kitchen Family Cookbook. (Sorry I forgot to take a pre-picture of all the raw ingredients.)

Big and Chewy Chocolate Chip Cookies
2 sticks butter, melted and cooled
1 1/4 c packed light brown sugar
1/2 c granulated sugar
2 lg eggs
2 lg egg yolks
1 T vanilla extract
3 1/3 c all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 c (1 bag) semisweet chocolate chips

After the butter is melted and cooled, beat the butter and sugars together.



After combined (1-2 min), it will look something like this (sorry for the blurriness):


Then beat in the eggs, egg yolks, and vanilla. (No, the tomato in the background is not for this recipe!)


Now, usually recipes will tell you to have whisked the dry ingredients together first. I, however, hate to dirty an extra bowl for that. So, after much trial and error, I've found the following lazy woman's options works just great: Sprinkle the dry ingredients (other than flour) all over the batter (with the mixer off). Stir just until mixed (about 20 seconds).


Then slowly sprinkle in the flour, while the mixer is running.


Finally, stir in the chocolate chips.


At this point, the batter is ready for baking. However, I hate to get my fingers all dirty with the sticky dough, so I usually refrigerate it for at least an hour (or up to three days - beyond that and the recipe falls apart). Either way, once you're ready to bake, roll 1/4 c scoops of dough into balls. Lay on parchment-lined baking sheets (spaced about 2.5 inches apart).



Bake until the edges are golden but the centers are still soft and puffy, about 17-20 min (rotate the sheets half-way through).



Let cool on the baking sheets for 10 minutes, then serve warm OR transfer to a wire rack to cool completely.


Alternatively, after the dough has been refrigerated and then rolled into 1/4 c balls, the dough can be frozen on a parchment- or wax-paper-lined baking sheet (don't let them touch!).



Once firmly frozen, transfer the balls to a ziploc bag and freeze for up to a month. Then you'll have access to freshly baked cookies whenever you want! (They can be baked straight from frozen - no need to thaw, just add a couple extra minutes to the bake time.)


Enjoy!