I was in the mood to bake this afternoon. I haven’t really made anything sweet since Easter. Actually I’ve been mixing fruity cocktails all week long for a story I’m reporting for InStyle, but I haven’t whipped up anything that required a batter in a couple of weeks. My preferred baked good is always a chocolate chip cookie (although biscotti is fast becoming a close second) and since we’re going to a celebratory dinner tonight for my friend Tiffany’s birthday, I figured that cookies would be well received. Tiff’s a chocoholic after my own heart, and our friend Emily, who will also be there, is my favorite cooking partner. The peanut butter oatmeal chocolate chip cookies I made last month were a huge hit, so I went back on Brown Eyed Baker’s blog to find a recipe for regular chocolate chip cookies. And lo and behold, there was one in her archives for Thick and Chewy Chocolate Chip Cookies, which promised to deliver bakery quality confections. As you can see from the photo below, the recipe didn’t disappoint.
The recipe calls for 2 cups plus 2 tablespoons of flour, but I substituted one cup of whole wheat flour to make them slightly healthier. The switch doesn’t seem to have affected the taste of the cookies at all. I got 16 large cookies out of one batch of dough, the perfect amount for sharing with our dinner companions (with a few left over for me and Johnny!)
Thick and Chewy Chocolate Chip Cookies (adapted from Brown Eyed Baker)
2 cups plus 2 tablespoons (10 5/8 ounces) white whole wheat flour, or 1 cup whole wheat, 1 cup all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.