Chocolate Brett Wilson
Chocolate Chip Cookie. Copyright 2004 Brett Wilson. (25 April 2004).

Chewy Chocolate Chip Cookies

This recipe is adapted from one in Cook’s Illustrated.

Dough
2⅛ 170 9 1 85 4.5 cups g oz Unsifted all-purpose flour plus one tablespoon
¼ tsp Salt
½¼ tsp Baking soda
12 170 6 6 85 3 tbsp g oz Unsalted butter (1½ sticks¾ stick)
melted and cooled until warm
1 170 6 ¾ 150 5.4 ½ 85 3 ¼ 75 2.7 cupgoz Brown sugar minus 2 tablespoons1 tablespoon plus two tablespoons
6 75 2.6 ¼ 55 2 3 38 1.3 2 28 1 cuptbsptbsp g oz White sugar
1 Whole egg
1 Egg yolk
1 Egg with half the white discarded
21 tsp Vanilla extract
2 340 12 1 170 6 cups g oz Chocolate chips
Recipe variants
  1. Preheat oven to 325°F. Put racks in two middle positions.
  2. Mix flour, salt, and baking soda, reserve.
  3. Mix melted butter and sugars well. Mix in the egg, egg yolk, and vanilla just until blended.
  4. Add the dry ingredients, mixing until 95% combined, and stir in the chips to combine everything (the goal here is to avoid working the dough too much).
  5. Form into 18 big cookies, 9 cookies per sheet.
  6. Bake for 15–18 minutes, switching the two sheets about 12 minutes though. If the tops of the bottom sheet are behind in browning as the ending time approaches, you can switch them again for even browning (the sheet on top will brown faster).
  7. Take out as soon as the top looks dry and a little bit crusty and is just starting to barely get a little brown color. The insides will still be gooey.
  8. Let them cool on the cookie sheets (don’t take them off to cool). As they cool, the insides will firm up and become chewy.