I just wrote about my new favorite chocolate chip cookies but I thought I’d also write about hubby’s new favorite chocolate chip cookies. Everyone looks for something a little different when it comes to chocolate chip cookies. For some its that thick & chewy bakery like cookie. But I don’t like cookie dough and thus don’t like a cookie that’s reminiscent of dough in any capacity. I prefer the lighter fluffier more cake-like chocolate chip cookie. Hubby however, would eat a whole bowl of cookie dough if I’d let him (half the time I make cookies when he’s not home so he doesn’t eat all my dough!) He definitely falls in the thick & chewy cookie lover category.
So I hunted for a cookie recipe and this one I’d seen many times in the blogosphere (Chelle, Katie, Annie, BakingBlonde) so I thought I’d give it a try. They were tasty but not as good as my favorite! 
Hubby would disagree though… as well as a few others! What kind of cookie do you prefer? What makes your recipe THE best chocolate chip cookie recipe?
Thick & Chewy Chocolate Chip Cookies
2 c plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until warm
1 c brown sugar, packed
1/2 c white sugar
1 large egg plus 1 egg yolk
2 tsp pure vanilla extract
1 1/2 c semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Source: adapted from Baking Illustrated, page 434
{ 11 comments… read them below or add one }
I’ve also tried this recipe and they were good, but not true love for me! I don’t have a current favorite right now. Honestly if I’m making cookies I want to make white chocolate macadamia nut or something with coconut, plain chocolate chip just seems boring to me! But the dough, I could eat the dough anyday
and the store bought dough is fab, lol.
I thought these were okay but not amazing, I am going to try your favorite sometime soon!
YUM, YUM, YUM!!
I do want to try out your favorite cookie recipe though. Recently, my FAVE is the Double Butterscotch cookies I just made. The dough is to die for after a day but it doesn’t sound like you are a ‘dough-eaten’ girl! haha.
Love the blog and all of your yummy pics and recipes, one of my faves!
Those look and sound great. Pass the milk and a stack of those cookies my way!
Yummy. I seriously used to have to make these EVERY WEEK for DH. I had to cut him off. LOL!
I’m a thick and chewy kind of girl, so this one is calling out to me!! Now I need some cookies…
Oooh that looks so good. I do prefer chewy cookies to crispier cookies. Soft and thick is actually what chocolate chip cookies are suppose to be but most people just overbake them.
I’m a thick and chewy cookie lover as well. These sound fantastically delicious!
Here is my chocolate chip cookie recipe. Your hubby may like this one! I could eat the whole bowl of dough and the cookies are soft and well, just yummy.
2/3 c. unsalted butter
2/3 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
Cream together all above ingredients.
Sift together in separate bowl,
3 c. flour
1 tsp. soda
1 tsp. salt (I don’t usually add this much)
Add sifted dry ingredients to sugar mixture.
Once combined, fold in chocolate chips (I prefer milk chocolate, but that’s me) and chopped pecans (optional).
Bake at 350 degrees for 8 – 12 minutes. I pull them out when they are lightly golden at the edges, but you can bake longer for a crispier cookie.
Yum! So glad your hubby enjoyed these! These are my absolute favorite cookie, so I definitely am a thick, chewy, ooey and gooey chocolate chip cookie person!
These were the BEST chocolate chip cookies I have ever made!
Be sure to follow the direction perfectly…I also chilled the dough and pans before baking so that the cookies stayed thicker. i definitely recommend these!
~Allie