CRISPY & CHEWY & THICK BAKERY STYLE CHOCOLATE CHIPPErS
A long name for a cookie, but it tells a story:
OK, in my quest for the perfect bakery and/or restaurant style cookie, I found this recipe in my file from a while back. It makes about 1-1/2 dozen cookies, 3” or so across with crisp edges and chewy centers.
My secret? Bang the cookie pan on the counter right after you pull them from the oven. This flattens them out a bit since they are still pliable and results in a cookie that is not cakey. And let them cool 10 minutes in the pan before removing.
This will actually work for just about any drop cookie.
The yield for this recipe is less than the yield for the Max & Erma taste-a-likes, but I do believe this recipe will give great results every time.
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar (I used light)
1/2 cup granulated sugar
1 tablespoon vanilla
1 egg yolk
11-12 oz bag chocolate chips (2 cups)
Preheat the oven to 325 degrees. Line cookie pans with parchment paper or spray with cooking spray.
Whisk together flour, baking soda and salt and set aside.
Cream butter and both sugars until well blended. Mix in vanilla, egg, and yolk until light and creamy.
Pour flour mixture in and mix just until blended. Pour chips in and mix in very gently.
Spray a 1/4” cup and fill with dough. Put on pan at least 3” apart. (You can also use a generously spayed and filled 1-1/2” scoop).
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cookie will still be slightly soft in middle. Mine were done in 14-15 minutes max, but your oven may vary.
Cool on baking sheets 5 minutes or so before transferring to wire racks to cool completely.
Tip from Rita’s kitchen: Refrigerating dough – is it necessary?
I have been reading that refrigerating this kind of dough 24 to 72 hours results in a more delicious cookie, with soft butterscotch undertones and a better texture. I won’t go into the details here because there’s lots of info online.
I did chill a batch 24 hours before baking and yes, they tasted a bit more toffee/buttery than the ones baked right away. But I was the only one who could tell…..
My advice? Chill if you have time, but no biggie.
Making smaller cookies:
Sure, go ahead and adjust the baking time downwards from 15 to 10 or thereabouts. Check after 9 minutes and you’ll figure out how much more you need to bake.