America's Test Kitchen Soft and Chewy Chocolate Chip Cookies

stacked chocolate chip cookies

This is my go to chocolate chip cookie. They stay fresh for days even though they won't last that long! I just know because I make them to take home for Christmas. With slightly crisp edges and soft chewy centers, they'll be a hit with your family, too.
  • 2 ⅛ cup all purpose flour,10 2/3 ounces*
  • ½ teaspoon table salt
  • ½ teaspoon baking soda
  • 12 tablespoons unsalted butter, melted and still slightly warm
  • 1 cup brown sugar (light or dark), 7 ounces
  • ½ cup granulated sugar, 3 1/2 ounces
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (I use dark chocolate chips)

Preheat oven to 325 degrees. Adjust oven racks to upper and lower middle positions.

Whisk flour, salt, and baking soda together in a medium bowl.

In a stand mixer with the paddle attachment, mix butter and sugars until lighter in color and thoroughly blended. Add in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips. I often mix the chips in at the same time as the dry ingredients.

I change the recipe here from ATK. They say to take a scant 1/4 cup of dough to make a ball, then split it in half, rotate pieces 90 degrees, and make into a single cookie again. I'm impatient and like the cookies slightly smaller, plus I am super lazy about cookies, so I just drop dough on my scale until the dough measures 45 grams. (Weighing cookie dough is so much faster and there's little mess to clean up.) I squeeze them just a bit to make them taller.

Line 2 half sheet cookie sheets with parchment. I usually get about 24 cookies depending on how much dough my husband eats, and 12 fit per pan.

Bake until cookies for about 7 minutes then switch their positions. Bake about 5 to 8 minutes more until they are light golden brown and outer edges start to harden yet centers are still puffy.

*I prefer grams to ounces, but ATK only uses ounces. In addition, they use 5 ounces of AP flour per cup, but many others use 4¼ (King Aurthur) or 4½. When I do other recipes I use KA's 4¼ ounces/120g because that's my favorite flour.)

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