Big and Chewy Chocolate Chip Cookies |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 42 |
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Taken from America's Test Kitchen Family Cookbook, recipe doubled Ingredients:
6 2/3 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
32 tablespoons unsalted butter, melted and cooled |
2 1/2 cups dark brown sugar |
1 cup granulated sugar |
4 large eggs |
4 large egg yolks |
2 tablespoons vanilla extract |
2 (12 ounce) bags semi-sweet chocolate chips (4 cups) |
Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
4. Working with 1/4 cup of dough at at ime, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2.5 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through.
5. Let the cookies cool on baking sheets for 10 minutes and serve warm.
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