THICK AND CHEWY CHOCOLATE CHIPS COOKIES

I am looking for a perfect chocolate chip cookies something that match with Amos Cookies and I found this recipe from browneyedbaker.com. The recipe was strongly recommended by the writer and  never want to be left out I tried this recipe. Wow it's true its what I have been looking for  crispy at the edges and chewy inside. I made them a few times. My children love this.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. 

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk2 teaspoons vanilla extract

1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.


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Sempena nak Raya ni saya mengambil kesempatan nak test resipi chocolate chips, cuba nak cari yang terbaik, kalau boleh macam Amos Cookies. Surf net terjumpa resipi ini dari browneyebaker.com. Ramai yang udah mencuba jadi saya cuba juga supaya nanti senang masuk list. Cookies-cookies macam ini anak-anak suka...bila senang bolehlah buat banyak-banyak...pack dan bolehlah dia orang bawa balik ke College/U, buat munching2 sambil belajar. Memang sedap resipi ini rapuh ditepi dan agak kenyal di bahagian dalam. Sesuai juga dijadi hidangan cookies Hari Raya.


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