Here's another version of the classic chocolate chip cookie with emphasis on being thick and chewy. This recipe is adapted from The Best New Recipe of Cook's Illustrated. There is an optional step on chilling the dough to make it spread less when baking. I prefer to chill it after balling it since it is easier to do so rather than the other way around.
Thick and Chewy Chocolate Chip Cookies
300 g [2 1/2 cups] plain flour
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
185 g [3/4 cups] unsalted butter - melted
200 g [1 cup packed] light or dark brown sugar
70 g [1/3 cup] granulated sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
200 g [about 1 1/2 cups] chocolate chips
- Pre-heat oven to 180°C/fan 160°C/350°F. Grease or line baking sheets with baking paper.
- Combine the flour, bicarbonate of soda, and salt in a small bowl until well mixed.
- Mix, either by hand or electric mixer, the butter and sugars until well combined.
- Add eggs and vanilla and mix until well blended.
- Add the dry ingredients until combined.
- Add the chocolate chips with a wooden spoon and stir until combined.
- Roll the dough into 1 1/4-inch (about 50 g) balls.
- [Optional] Chill the dough balls for about 2 hours or until firm.
- Arrange dough balls on the baking sheets about 2 inches apart.
- Bake for about 11 minutes or until the outer edges start to brown and the centres are still soft and puffy.
- Cool the cookies right in the baking sheets for about 5-10 minutes.
- Remove from the baking sheets with a wide spatula and cool completely on a rack.