May 26th, 2011

Best Chocolate Chip Cookies?

I’ve been on a quest to find the best chocolate chips cookies.  Working at Subway for years made me picky.  My favorite chocolate chip cookies are those that you find at Subway, they’re gooey and great.  Love love love them.  Needless to say, I’ve been after a recipe that recreates that gooey-ness.

I saw this recipe months ago and bookmarked it.  I didn’t really think much of it at the time, but when I went to bake cookies it’s the recipe that stuck out.  I thought they looked gooey enough in the pictures, and their name seemed to guarantee good things.

Here were the ingredients.

First I mixed together the dry ingredients.

Second, I melted the butter.

The butter was then mixed with the sugars to turn this

into this.

Yummy….

Next I added the egg and egg yolk.

I then mixed the flour mixture into the wet mixture and as well the chocolate and got this:

Now forming the cookies.  I tried two methods.  One was just to form balls from the dough.  The other was to form a ball.

Break it in half. Then squish it together so the jagged edges are facing up.

I didn’t know which would look better initially, but I ended up liking the jagged edge cookies much more.  They almost seemed to bake better.  

Here were the final products.  

One beef I had with this recipe, is that the cookies seemed to harden fairly fast. Within a few days, they got pretty hard.  I did read somewhere that adding more butter sometimes helps that problem, which maybe I’ll try next time.   

Anyways, here’s the recipe.  Enjoy!

Perfect Chocolate Chip CookiesSource: Caleigh’s Kitchen
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll about 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

p.s.  When I was reading “the best of…” cookbook the day after I made the cookies, the exact same recipe was in the cookbook!  Imagine, finding the exact same recipe in 2 different sources within a few hours.  I thought it was cool.  

Tagged: food