Thursday, December 15, 2011

Best Chewy Chocolate Chip Cookies

I came to terms with the idea that I just couldn't make a good chocolate chip cookie.  Spread too thin, too greasy, too thick, too crispy, every single batch turned out just wrong.  

Until now. 

I took a cue from my friend who says when she wants to try a recipe she Googles "Best ..."  I always go for a chewy cookie so I searched for "Best and Chewy Chocolate Chip Cookie."  Using the term "best" can sometimes get you into trouble.  It sets the expectation pretty high.  But I think this one can live up to it.  This recipe has nearly perfect reviews on and it even turned out for me (bad track record and all), so it must be good.  Even my Brother-in-Law who has spent years perfecting his own chocolate chip cookie recipe said they were "pretty good."  Count that as a winner, folks!      

These are a cookie even Santa would approve of. 

  • Best Chewy Chocolate Chip Cookies
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1/2 cup rolled oats
  • 2 cups semisweet chocolate chips (I used milk chocolate chips)
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the oats and chocolate chips by hand using a wooden spoon. Drop cookie dough by tablespoonfuls onto the prepared cookie sheets. 
  4. Bake for 10-12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe very slightly adapted from

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