Thick & Chewy Chocolate Chip Cookies

I just wrote about my new favorite chocolate chip cookies but I thought I’d also write about hubby’s new favorite chocolate chip cookies. Everyone looks for something a little different when it comes to chocolate chip cookies. For some its that thick & chewy bakery like cookie. But I don’t like cookie dough and thus don’t like a cookie that’s reminiscent of dough in any capacity. I prefer the lighter fluffier more cake-like chocolate chip cookie. Hubby however, would eat a whole bowl of cookie dough if I’d let him (half the time I make cookies when he’s not home so he doesn’t eat all my dough!) He definitely falls in the thick & chewy cookie lover category.

So I hunted for a cookie recipe and this one I’d seen many times in the blogosphere (Chelle, Katie, Annie, BakingBlonde) so I thought I’d give it a try. They were tasty but not as good as my favorite! Hubby would disagree though… as well as a few others! What kind of cookie do you prefer? What makes your recipe THE best chocolate chip cookie recipe?

Thick & Chewy Chocolate Chip Cookies

2 c plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until warm
1 c brown sugar, packed
1/2 c white sugar
1 large egg plus 1 egg yolk
2 tsp pure vanilla extract
1 1/2 c semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Baking Illustrated, page 434