Tuesday, February 1, 2011

Kitchen Adventures: Thick and Chewy Chocolate Chip Cookies

After spending an entire week away from my apartment, I returned last night ready and quite eager to bake. However, I didn't have much energy or time so I had to choose something simple from Baking Illustrated. I thought, "Why not make the best chocolate chip cookies ever?!"

And so I did.

Most cookie batter bases are made by creaming sugar and room temperature butter together until it's fluffy. These cookies are different and much easier because they require you to melt the butter before mixing the sugar in.
melty buttery sugary goodness
Once the sugars and butter are thoroughly mixed together, it's time to add one whole egg, one egg yolk and some vanilla. The extra egg yolk is instrumental in this cookie's chewiness. As for the extra white, you can save it and make an omelet or you can just put down the drain. If anyone has any other uses for a single egg white, feel free to leave me a comment.

Mix until just combined.
After the wet ingredients are mixed until just combined, it's time to add the flour and then the chocolate chips.

It was so hard not to just eat a chunk of this.
I prevailed though!
The recipe claims that this makes roughly 18 cookies so I measured out the total weight of my batter and divided it by 18. I ended up only making 17 cookies though. They were just too small at 18 servings!

Make sure the cookies are at least 2" apart.
These suckers spread like crazy.
I love these cookies. I can't even keep them around because they are just that good.  I'm actually planning to try and make ice cream sandwiches with them this upcoming summer because they lend themselves perfectly to it. This is by far one of my most favorite recipes out of the entire Baking Illustrated book.

Didja have one? What'd you think? Let me know in a comment below!