Wednesday, May 12, 2010

Big & Chewy Chocolate Chip Cookies

On a recent shopping trip with a girlfriend, she bought "The America's Test Kitchen Family Cookbook" and allowed me a quick perusal through it. The next time I was at my local public library, I spotted this same cookbook on the shelf, and in an effort to keep my $35 tucked safely away, I checked it out.

Now, I am not a huge fan of chocolate chip cookies (I much prefer the dough before the chips are added!) But, I have a couple chocolate chip cookies recipes that yield flat, buttery/greasy, and often doughy cookies. Grrrr..... So, I turned to my borrowed cookbook for help. Wow!! What a difference! I'm thankful that Christopher Kimball and the rest of the test kitchen cooks spent their time and ingredients testing away in order to provide my kitchen with a winning recipe!!

These cookies are crispy on the outside and tender and chewy on the inside. One of the keys to this achievement is the use of melted butter, which acts very differently than softened butter in cookies. Also, be sure you leave your cookies on the baking sheets for the 10 minutes; this helps get that crispy outer layer on the cookies.

After several successful attempts (along with some rave reviews!) with this recipe, I can now say that I am a fan. Enjoy!

Big & Chewy Chocolate Chip Cookies
"The America's Test Kitchen Family Cookbook"

3 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
16 tbl. (2 sticks) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks (the extra fat provided by the yolks makes the cookie chewy)
1 tbl. vanilla extract
1 (12-oz.) bag of semisweet chocolate chips, about 2 cups

  • Adjust the oven racks to the upper and lower middle positions and heat the oven to 325-degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.

  • Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until combined, 1-2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as necessary.

  • Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Mix in the chocolate chips until incorporated.

  • Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.

  • Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire cooling rack to cool completely.

*The dough can be made through Step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or portioned out and frozen. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 25-30 minutes.


  1. Hey! I'm making these right now. I hope they do okay since I don't have parchment paper and I'm making them about 1/2 the size. I'm reducing the baking time too...Can't wait to try them! :) My dh has already been into the dough. :)

  2. my 7 year old, most particular son said, "These are the best cookies I've ever tasted!" So they worked fabulously (I used the medium Pampered Chef scoop and baked them at 325 for 11 1/2 minutes) and I think the recipe is a keeper!! Thanks, Karla, for posting this amazing recipe!! :)


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