Wednesday, January 5, 2011

Thick and Chewy Chocolate Chip Cookies

I can't make chocolate chip cookies. I just can't. I have accepted and lamented that fact long ago. They always turn out flat and hard and I just decided I couldn't handle the disappointment anymore, so I quit making them. Today, I got an insatiable craving for some good chocolate chip cookies, and for some reason decided to try again. I found this recipe at trusty old, and it claimed to be one of the best recipes out there. I scoffed and thought, yah, we'll see. So I whipped them together, put them in the oven, and crossed my fingers as I pulled them out. I was so surprised to see that I had actually achieved success!! They were thick, they were chewy, they were all they were promised to be and more! I was so excited and just HAD to post the recipe. If a chocolate chip cookie dummy like me can achieve instant greatness with this recipe, anyone can!

Thick and Chewy Chocolate Chip Cookies

2 1/8 c white flour

1/2 tsp table salt

1/2 tsp baking soda

12 Tbsp butter, melted and cooled slightly ( I used margarine- gasp!- and they turned out fine!)

1 c brown sugar

1/2 c sugar

1 large egg

1 large egg yolk

2 tsp vanilla

1-2 cup chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions (they will be right on top of each other). Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls and place on ungreased cookie sheets. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

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