There are few things as satisfiying as homemade cookies- particularly the good ones: Saucer sized, thick and chewy and crammed with as many chocolate chips as possible. And over the years I have tried a ton of different cookie recipes- and for a basic chocolate chip cookie, these are my current favourite! They have a delightful craggy appearance and are delicious either fresh from the oven, or a few days later and retain their texture and chew even after a few days- if they last that long.
This recipe was originally from America’s Test Kitchen – to be precise “The Complete America’s Test Kitchen TV Show Cookbook (15th Anniversary Addition)” an excellent (gigantic) cookbook- even if my version is now several years out of date! However I have made a couple of changes, and give the weights in grams rather than the original cups and ounces.
Chewy Chocolate Chip Cookies (Makes 18 Cookies)
- 300g Plain Flour
- ½ tsp Bicarbonate of Soda
- ½ tsp Salt
- 170g Butter, Melted and Cooled
- 200g Light Brown Sugar
- 100g Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 1 tsp Coffee Extract (Optional but super good- if you don’t have it replace with more Vanilla)
- 250g Chocolate Chips (I use a mix of white, dark and milk chunks)
To begin with preheat your oven to 170 C (I have a fan oven and therefore dropped it to 160 C) and line two large baking trays with baking paper.
Sift the flour, bicarbonate of soda and salt into a medium bowl and set aside.
Using a stand mixer beat together the butter and sugars at a medium speed until smooth. Add the whole egg, egg yolk and the extracts and mix until fully combined, scraping down the bowl and beater as necessary. Add the dry ingredients and mix on low speed until combined. Finally stir in the chocolate chips (I usually do this by hand.)
At this point I chill the dough for around an hour, although if you are in a rush you can skip this step. I find it helps the cookies to keep their shape in the oven, and not spread too thin so recommend when you have the time!
Divide the dough into 18 pieces and roll them into balls. One at a time, pull the dough balls in half, and stick the two smooth sides together- so that the 2 ripped uneven sides form the top of the cookie- be careful not to smooth out that fantastic craggy surface (You can see why you want it in the picture below!)
Place the cookies on the prepared trays, ensuring to space them around 2 ½ inches apart. Bake the cookies until they are a light golden brown, and the edges are starting to harden- whilst still retaining that soft, puffy texture. This will take between 15-18 minutes. Cool the cookies on the baking trays (if you can’t resist them, feel free to pinch one once they are firm enough to move!).