It doesn't seem like I am ever satisfied with the chocolate chip cookie recipe I have! I do have a few of them and the ones in my recipe book have all been winners! But for some reason I keep trying new ones and looking for new ones! I don't know why, maybe I will figure it out one day!
These cookies were definitely thick and chewy and good!
They were yummy dunked in milk and would have made great ice cream sandwich cookies for summer time!
Thick and Chewy Chocolate Chip Cookies
- 2 cups plus 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 sticks butter, melted and cooled until warm
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1-1 1/2 cups semisweet chocolate chips
Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray. I lined mine with parchment paper.
Whisk your flour, baking soda, and salt together. Set aside.
Cream your butter and sugars together until thoroughly blended. Beat in your egg, egg yolk, and vanilla until combined. Add your dry ingredients and beat until combined. Stir in your chips or mix on low. Add 1 cup and see if it is enough for you before you do 1 1/2 cups.
OK~This is where you gives you a new way to make cookies! I tried it and thought the cookies were cool looking, but definitely not a have too!
Roll about 1/4 cup dough in your hand and make a ball. Now hold your ball between 2 fingertips and tear it in half. Rotate the halves 90 degrees until the jagged edges are facing up and then squish the balls together at the base to form one ball. Place the formed balls with the jagged edges up on your baking sheets. This will give them a cool edgy appearance.
Bake until cookies are golden brown and outer edges start to harden and middles still soft and puffy ~ about 15-18 minutes. Cool the cookies on the sheets and then remove to your cooling racks!
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