Remember way back when I told you I had found the perfect chocolate chip cookie?
Well, my sister (Lisa) and I have been debating it ever since.
You see, I like rich, dark chocolate. Lisa does not.
I like flat, crispy cookies. Lisa was in search of fat and chewy chocolate chip cookies.
I like bittersweet flat pieces of chocolate. Lisa insists on using the Nestle’ toll house chips.
Lisa has spent the past few weeks trying to get a fatter, chewier, denser cookie. {not dense, just denser than my flat, crispy one}. We’ve been brainstorming and testing all sorts of variations:
- More butter — leads to flatter, crisper cookies
- Resting and Cooling the dough — lends to some height, but not enough
- We talked about adding milk or buttermilk to really activate the baking soda — Lisa didn’t like this idea
- We experimented with less butter — the cookie wasn’t good
- We researched different dough forming techniques — does this really matter?
But, last night, for Father’s Day, she finally got it right.
A combination of ingredients and technique make this Lisa's perfect cookie
It’s part ingredient, part technique.
But it’s 100% delicious!
Congratulations, Lisa. You did it. You found the perfect fat, chewy, uber-chocolatey chocolate chip cookie.
And I’m going to share your secret and hard work with the world!
{deena}
Ingredients
- 1 1/2 sticks butter, melted
- 1/2 cup white sugar
- 1 cup brown sugar
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 2 1/4 cup flour
- 1 bag chocolate chips
Instructions
- In a medium size bowl, combine salt, baking soda and flour. Set aside.
- In a stand mixer, combine melted butter and sugars. Beat well.
- Add vanilla, egg and egg yolk. Mix well.
- Slowly add the dry ingredients, being sure to scrape down the sides of the bowl. Mix until well combined.
- Add chocolate chips and mix until just combined.
- Using a ice cream scoop, scoop out cookie dough balls onto a baking sheet lined with parchment paper. You don't need to worry about spacing... just squeeze them all on.
- Refrigerate for AT LEAST 1 hour.
- After the cookie dough balls are cold, prepare them for baking.
- Take each cookie dough ball and using both hands pull it apart until it separates in half.
- Rotate your hands so that the broken sides are facing up.
- Mash the two halves together.
- Place on the baking sheet 2-3 inches away from any other ready-to-bake cookie dough ball.
- Bake at 450 degrees for 4 minutes.
- Reduce heat to 325 degrees and bake for 10 minutes more, or until just golden around the edges and still pale {although cooked} in the center.
- Enjoy!
Sure, I may be obsessed with food, but I'm so much more than that. I'm a cook, a mom, a hostess and a list maker.
“Fat & Chewy Chocolate Chip Cookie”
Thank you both for making me happier!
I’m always on the lookout for new chocolate chip cookie recipes! You can never try too many. Thank you for sharing this recipe at our Summer BBQ Bash!
I happen to love fat and chewy cookies! Thanks for sharing this great recipe on Trick or Treat Tuesday:-)
Oh man, you had me at chocolate!
Thanks so much for linking up with me last week at my Unveil Your Genius link party! I hope you’ll link up again soon!!
http://taylornorris.blogspot.com/2012/06/unveil-your-genius-link-party-17.html