Subscribe
Previous Post
I’m sure I’ve probably written before that I’ve found the best chocolate chip cookie recipe ever, but this time it’s really true! Actually, I’m sure that makes me sound like one of my kids, saying I know I’ve never wanted this or that more than anything else ever. But this time it’s really, really true ;)
My favorite kind of chocolate chip cookies are thick and chewy, the ones keep their shape when they come out of the oven. I’m not crazy about cookies that flatten out, thin as pancakes.
Thick and Chew Chocolate Chip Cookies
2 cups + 2 Tb all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1-1/2 sticks butter (3/4 cup)
1 cup brown sugar, packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1-1/2 cups chocolate chips
1 cup chopped walnuts
Preheat oven to 325 degrees. Mix flour, baking soda and salt together, set aside. Mix butter and sugars in mixer until well combined. Beat in egg, egg yolk and vanilla. Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts. Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets.
Bake 10-12 minutes or until cookies are golden brown.
you really need to give credit to your source. this is the exact same recipe featured in America’s Test Kitchen. shame on you for not publishing this fact.
This recipe had the most wonderful TASTE ever, but for some strange reason, or perhaps God’s hand in the matter, they were NOT chewy, or thick. In fact, the mix liquified and formed some kind of chocolate chip pizza; which in some cases is absolutely wonderful, and in others, just plain embarrassing. What should I do next time? Thank you.
ur cookies!!!!!!!! I cannot believe how wonderful they came out! These cookies DO NOT taste like the store bought kind. I baked them the first time with a little bit of skeptism; however, once the first batch was done, I tried them and coudn’t stop eating them!!!!!!!! When I went to make a second batch, I think I use 1 tbs of baking powder, instead of 1/2 a tbs. Basically, my cookies came out a little more tougher this time as if I added too much flour, and they tasted more salitier also.I guessed I should have noticed it before I baked the cookies because the second time I baked them, when I added too much baking soda, I tasted the batter and it taste more saltier to me. Though, the batter (from the looks of it) look identically the same.
This is just a basic cookie recipe printed on the back of nestle tollhouse chocolate chips. Have you seriously never made these cookies before anyone???
Hi, I would like to try out this recipe as i love thick n chewy chocolate chip cookies too! But im not quite sure if the butter in this recipe is using melted butter or just softened butter? Thanks!
Hi Mani! In baking the default is usually unsalted butter unless otherwise specified, but all I had on hand when I made mine was salted, and they turned out perfectly!
If you only have salted butter as well but don’t want to use so much salt in the recipe you can scale back the 1/2 tsp to 1/4 or so.
Ok so I have never baked before but this recipe sounds really good! So when you say butter, do you use unsalted butter? Just want this to come out great!
1138 days ago
[...] via RSS feed, so get all the updates on chocolate doings there. The title of her post was “The Best Ever Chocolate Chip Cookie.” To get the recipe, click on this last [...]
Hi Carolyn! Please feel free to pass it on however you like! I found the recipe forever ago, didn’t bookmark it (just had it printed out and stuck in my folder), so I don’t know who the original credit should go to.
Tami, you’re very welcome! I’m glad I could help spread the thick CCC love!
I made your cookie recipe this week and the cookies were really good! To see them: http://tamiskitchentabletalk.blogspot.com/2009/03/when-i-came-across-recipe-for-chocolate.html
They turned out exactly as you’ve described them. Thanks for sharing your recipe!
Tami
Oooh, these cookies are good. They rounded up nicely – crispy on the edges, but chewy inside. Interesting, isn’t it, how just changing the proportions a little bit from the tried-and-true Tollhouse makes such a difference. Lower temp, different sugar levels. I’d like to write up the cookies on my own food blog (giving you all the credit, of course). Email me, would you? Are you okay with that? I’ve been baking a lot of CC cookies lately for a friend who has to gain some weight, and CC cookies are what she craves. I’ve been trying to keep her supplied. She’s going to love these because they’re chewy (I usually make thinner and more crispy ones).