I've specifically been lusting after thick and chewy chocolate chip cookies. There is a store near our house that makes some pretty tasty cookies but, unfortunately, said store also charges roughly a dollar a cookie! And while that is probably a hell of a lot cheaper than cocaine, it's still a slightly more expensive habit than I'm comfortable with.
So I decided to do the frugal thing and bake a batch of my own cookies while my husband bounced and rocked our (at times, very fussy) little boy.
A quick internet search yielded this recipe for Chewy Chocolate Chip Cookies from Cook's Illustrated. According to the crazy over-the-top testers at Cook's Illustrated, the secret to making chewy cookies is brown sugar which apparently contains something called "invert sugar" - a mixture of fructose and glucose - which draws moisture from whatever is around it, (primarily, the air) unlike granulated white sugar.
Though I had never heard of "invert sugar" before, I tend to trust Cook's Illustrated and I can personally attest that these cookies are tasty. I hope you enjoy every chewy, decadent bite! I recommend eating them with a glass of cold milk if you're one of the lucky few who is not lactose intolerant.
Thick & Chewy Chocolate Chip Cookies
Makes 1 1/2 dozen 3-inch cookies
* 2 1/8 cups flour
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1 1/2 sticks unsalted butter, softened
* 1 cup brown sugar
* 1/2 cup granulated sugar
* 1 large egg
* 1 egg yolk
* 2 tsps vanilla extract
* 1-2 cups chocolate chips or chunks
* 1 cup chopped pecans or walnuts (optional)
1. Preheat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, cream the butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips (and nuts if you decide to use those.)
3. Using a spoon or icecream scoop, form balls of dough and place them onto a heavy greased cookie sheet (you'll need at least two cookie sheets), roughly nine dough balls per sheet.
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.