How to Bake Thick and chewy Chocolate Chip Cookies Step by Step
Ingredients: Makes 24 cokies (Recipe by: Rebeccah Marsters)
2 cups plus 2 tablespoons( 10 2/3 ounces) all purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed (7 ounces) light brown sugar
½ cup (3 ½ ounce) granulated sugar
1 large egg plus 1 large yolk
2 teaspoon vanilla extract
1 ½ cups(9 ounces) semisweet chocolate chips
Procedures:
Line baking sheets with parchment paper and heat oven. Why? Parchment kees the browning. Preheating to 325 degrees slightly lower than the average temperature yields chewier cookies.
Prep 2: Combine Dry Ingredients
Using a whisk, combine the flour, baking soda, and salt. Why? Whisking will evenly distribute the leavener and salt in the dough. It also breaks up any clumps: sitting isn’t necessary.
Prep 3: Melt Butte
Microwave unsulted butter until melted. Why? We use unsalted butter to better control the salt in the recipe, and we melt it to produce chewier cookies.
Prep 4: Beat in Sugar
Beat the brown and white sugars with the melted butter for 2 minutes. Why? Using twice as much brown sugar as white makes for chewier cookies. Beating the butter with sugar ensures that the sugars dissolve completely.
Prep 5: Add Eggs
Beat in an egg, a yolk, and vanilla extract. Why? The bakc of the bag chocolate chip cookie recipe calls for two whole eggs. With one less egg white, our cookie is denser and chewier.
Prep 6: Add Dry Ingredients
Slowly beat in the flour mixture. Why? Adding the dry ingredients gradually with the mixer on low helps them fully incorporate and prevents the flour from flying out of the bowl.
Prep 7: Add Chips
Stir in chocolate chips by hand. Why? Stirring by hand prevents overworking the dough in the mixer, which would make the cookies tough.
Prep 8: Shape Cookies
Roll the dough tino balls. Why? Rolling the dough, rather than dropping it in mounds from a spoon, will yield thick, even cookies.
Prep 9: Bake and Rotate
Bake one sheet of cookies at a time, rotating the sheet halfway through baking. Why? Baking one sheet at a time and rotating the pan ensures the most even browning in any oven.
Prep 10: Let Cool on Sheet
Let the finished cookies cool on the baking sheet briefly. Why? Taking the cookies out when they’re slightly underdone and letting them finish baking on the hot sheet ensures that they won’t be over baked and dry.
Ingredients: Makes 24 cokies (Recipe by: Rebeccah Marsters)
2 cups plus 2 tablespoons( 10 2/3 ounces) all purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed (7 ounces) light brown sugar
½ cup (3 ½ ounce) granulated sugar
1 large egg plus 1 large yolk
2 teaspoon vanilla extract
1 ½ cups(9 ounces) semisweet chocolate chips
Procedures:
- Adjust oven rack to lower middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in bowl.
- Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 addition until just combined, scraping down bowl as needed. Stir in chocolate chips by hand.
- Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for 10 minutes before serving.
STEP BY STEP THICK AND CHEWY CHOCOLATE CHIP COOKIES
Prep 1:Line baking sheets with parchment paper and heat oven. Why? Parchment kees the browning. Preheating to 325 degrees slightly lower than the average temperature yields chewier cookies.
Prep 2: Combine Dry Ingredients
Using a whisk, combine the flour, baking soda, and salt. Why? Whisking will evenly distribute the leavener and salt in the dough. It also breaks up any clumps: sitting isn’t necessary.
Prep 3: Melt Butte
Microwave unsulted butter until melted. Why? We use unsalted butter to better control the salt in the recipe, and we melt it to produce chewier cookies.
Prep 4: Beat in Sugar
Beat the brown and white sugars with the melted butter for 2 minutes. Why? Using twice as much brown sugar as white makes for chewier cookies. Beating the butter with sugar ensures that the sugars dissolve completely.
Prep 5: Add Eggs
Beat in an egg, a yolk, and vanilla extract. Why? The bakc of the bag chocolate chip cookie recipe calls for two whole eggs. With one less egg white, our cookie is denser and chewier.
Prep 6: Add Dry Ingredients
Slowly beat in the flour mixture. Why? Adding the dry ingredients gradually with the mixer on low helps them fully incorporate and prevents the flour from flying out of the bowl.
Prep 7: Add Chips
Stir in chocolate chips by hand. Why? Stirring by hand prevents overworking the dough in the mixer, which would make the cookies tough.
Prep 8: Shape Cookies
Roll the dough tino balls. Why? Rolling the dough, rather than dropping it in mounds from a spoon, will yield thick, even cookies.
Prep 9: Bake and Rotate
Bake one sheet of cookies at a time, rotating the sheet halfway through baking. Why? Baking one sheet at a time and rotating the pan ensures the most even browning in any oven.
Prep 10: Let Cool on Sheet
Let the finished cookies cool on the baking sheet briefly. Why? Taking the cookies out when they’re slightly underdone and letting them finish baking on the hot sheet ensures that they won’t be over baked and dry.
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