I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.

Ingredients

18 serv.

all-purpose flour↗2 cups
280 gms
all-purpose flour↗2 tablespoons
20 gms
baking powder↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
unsalted butter, melted and cooled until warm↗3⁄4 cup
170 gms
brown sugar (packed, light or dark)1 cup
236 gms
granulated sugar↗1⁄2 cup
large egg↗1
large egg yolk, from a large egg↗1
vanilla extract↗2 teaspoons
chocolate chips (semi-sweet, milk chocolate or any combination)↗1 1⁄2 cups
300 gms
walnuts (chopped) (optional)1 cup
114 gms

Step-by-step instructions

1
A couple of tips from helpful reviewers.
2
The dough is meant to be on the dry side so it can be rolled, not dropped.
3
If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
4
Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
5
Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
6
Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
7
Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
8
Place oven racks in the upper and lower 1/3's of the oven.
9
Preheat oven to 325°F.
10
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
11
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
12
Mix until incorporated.
13
Add dry ingredients and mix until just combined.
14
Stir in chips and optional nuts.
15
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
16
EVENLY space 9 on each cookie sheet.
17
Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
18
Cool on sheets to maintain chewy texture.

Source: food.com

Original recipe ↗

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