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thick and chewy chocolate chips cookies Recipe

   
 

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     thick and chewy chocolate chips cookies

Category   Desserts - Breads
Sub Category   None

Ingredients
2 cups plus 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1.5 sticks unsalted butter, melted/cooled
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
1 tsp vanilla extract
1.5 cups semisweet chocolate chips or chunks
 

Instructions
Adjust the oven racks to the upper and lower middle positions and heat the oven to 325. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. Using an electric mixer, beat 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 incorporated. Stir in the chocolate chunks to taste.
Roll a scant 1/4 cup of 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. This will give the cookies a bakery-like appearance. Place the 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, 15-18 minutes. Rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets to retain their chewy texture.


Originally Submitted
6/9/2011





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