I’m always on the search for a great chocolate chip cookie recipe, and this one is defiantly great. These cookies are chewy, light, and addicting. While I won’t give up looking for “the one” that makes me quit cooking all others, I will be making these again.

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies   (Print Me)

Yield: about 26 cookies

2 1/8 cup white wheat flour (or all-purpose)
1/2 tsp salt
1/2 tsp baking soda
12 tbsp butter, melted and cooled slightly
3/4 cup brown sugar
3/4 cup sugar/splenda
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 heaping cup chocolate chips (I used semi sweet, you could also use milk chocolate)

Heat your oven to 325º and adjust the oven racks to upper- and lower-middle positions. In a medium bowl mix the flour, salt, and baking soda together then set aside. By hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Mix in the egg, yolk, and vanilla. Mix in the dry ingredients just until combined, then stir in chocolate chips. Using a heaping tablespoon form the dough into balls and place onto parchment lined cookie sheets.

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 (start checking them at about 13 minutes, it may take up to 18 minutes). Cool cookies on a wire wrack and serve or store in airtight container.

Source: Mels Kitchen Cafe

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