I love to bake. I don’t do it as much as my kids would like, but when I do bake, I do it well! (Bread and cookies are my specialties, they never last longer than a few minutes in the house unless I bake when the kids aren’t home, lol).
This is my favorite chocolate chip cookie recipe of all time. And it was the perfect recipe to test out my new BakeitFun Non-Stick Silicone Baking MatÂ I received as a sample.
I always use parchment paper when baking cookies. I love how easily the cookies come off the pan andÂ when I’m in a hurry I’ll just pick up the whole batch of cookies using the parchment paper and then place everythingÂ down on the cooling rack.
I was a little skeptical about using the baking mat, but was pleasantly surprised! The cookies baked more evenly AND no burnt cookie bottoms when I left the pan in the oven a little longer than I had planned because of an unexpected phone call.
Extra bonus points for cleanup! I didn’t have any crusty pans to clean. And didn’tÂ need to scrub the mat clean! Because of the non-stick silicone surface, everything just lifts right off! Simply rinse off in the sink or you can even put it in the top rack of your dishwasher.
It’s reusable, durable and, like parchment paper, you do not need to use grease or cooking spray. Everything just slips right off.
I liked this mat so much I actually purchased another one on my own!
Hope you enjoy this recipe as much as we do.
%https://lifeofaginger.com/wp-content/uploads/2014/09/detail_SFS_ThickandChewyChocolateChipCookies-14.jpgNowadays, chocolate chip cookies sold in gourmet shops and cafés always come jumbo-sized (think saucer plate). These cookies are incredibly appealing and satisfying—thick and chewy rounds loaded with as many chocolate chips as they can hold. We wanted our own version that retained the soft and tender texture of these café cookies, even after a day or two (not that they’d be hanging around that long). One key element in achieving this cookie was melting the butter, which creates a product with a chewy texture. But to keep the cookie from becoming tough, we had to add a little extra fat, which we did in the form of an egg yolk; the added fat acts a tenderizer and prevents the cookies from hardening after several hours. MAKES 24 COOKIES To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread.
- 2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 1 cup packed (7 ounces) light brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in bowl.
- Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Stir in chocolate chips by hand.
- Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for 10 minutes before serving.
Ten Steps to Thick and Chewy Chocolate Chip Cookies
1. PREP: Line baking sheets with parchment paper and heat oven.
WHY? Parchment keeps the cookie bottoms from over browning. Preheating to 325 degrees—slightly lower than the average temperature—yields chewier cookies.
2. COMBINE DRY INGREDIENTS: Using a whisk, combine the flour, baking soda, and salt.
WHY? Whisking will evenly distribute the leavener and salt in the dough. It also breaks up any clumps; sifting isn't necessary.
3. MELT BUTTER: Microwave unsalted butter until melted.
WHY? We use unsalted butter to better control the salt in the recipe, and we melt it to produce chewier cookies.
4. BEAT IN SUGAR: Beat the brown and white sugars with the melted butter for 2 minutes.
WHY? Using twice as much brown sugar as white makes for chewier cookies. Beating the butter with the sugars ensures that the sugars dissolve completely.
5. ADD EGGS: Beat in an egg, a yolk, and vanilla extract.
WHY? The back-of-the-bag chocolate chip cookie recipe calls for two whole eggs. With one less egg white, our cookie is denser and chewier.
6. ADD DRY INGREDIENTS: Slowly beat in the flour mixture.
WHY? Adding the dry ingredients gradually with the mixer on low helps them fully incorporate and prevents the flour from flying out of the bowl.
7. ADD CHIPS: Stir in chocolate chips by hand.
WHY? Stirring by hand prevents overworking the dough in the mixer, which would make the cookies tough.
8. SHAPE COOKIES: Roll the dough into balls.
WHY? Rolling the dough, rather than dropping it in mounds from a spoon, will yield thick, even cookies.
9. BAKE AND ROTATE: Bake one sheet of cookies at a time, rotating the sheet halfway through baking.
WHY? Baking one sheet at a time and rotating the pan ensures the most even browning in any oven.
10. LET COOL ON SHEET: Let the finished cookies cool on the baking sheet briefly.
WHY? Taking the cookies out when they’re slightly underdone and letting them finish baking on the hot sheet ensures that they won't be overbaked and dry.
Do’s and Don’ts
DON'T: STINT ON BROWN SUGAR
Brown sugar produces chewier baked goods than white granulated sugar does. Not only is it moister but it also contains invert sugar, which granulated sugar has little of. Invert sugar is very hygroscopic; that means it pulls moisture from the air, even after the cookies are baked, helping them stay moist and chewy. We use twice as much brown sugar as white in this recipe.
DO: MELT THE BUTTER
Many recipes for cakes and cookies call for creaming together softened butter and sugar, which beats air into the mixture and yields tall, light baked goods. But our goal is good chew, so we melt the butter instead. The water contained in the melted butter becomes available to combine with the flour and form gluten. Too much gluten would make the cookies tough, but melted butter boosts gluten formation just enough to promote chew.
DO: PLAN AHEAD
After you've made the dough, you can refrigerate it or roll the cookies and refrigerate the balls, in both cases for up to two days. For longer storage, shape the dough into balls; freeze them on a baking sheet; and store the frozen dough balls in layers, separated by parchment paper, for up to two months. Bake the cookies straight from the freezer, increasing the baking time by a minute or two.
Pro Tip: Faster Portioning
Our recipe instructs to shape each cookie by rolling 2 tablespoons of dough into a ball. This works well, but using a #30 ice cream scoop is a timesaver if you're baking a big batch.
Non-Stick Silicone Baking Mat With Measurements – 420mm x 280mm (16-1/2″ x 11″) with Free Recipe eBook.
Toaster Oven & Freezer Safe – Cookie, Macaron & Pastry Sheet.
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* This is a USA Half Size Baking Mat – 16-1/2″ x 11″ (280x420mm) – Custom designed cut corners fits perfectly a 13″x18″ pan.
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I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.