Sarah's Thick-with-a-Chew Chocolate Chip Cookies

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SARAH'S THICK-WITH-A-CHEW-CHOCOLATE CHIP COOKIES by Sarah Phillips © 2003 Sarah Phillips baking911.com
Makes 4 dozen, 2 1/2 - 3-inch cookies

Food styling and photo by Kelly CA © Sarah Phillips baking911.com

Food styling and photo by Kelly CA © Sarah Phillips baking911.com

Here it is, the answer to your number one baking request: the thick and chewy chocolate chip cookie! You will get a crunchy outside and a slightly chewy inside. Cookies made with this recipe will have the taste and texture that a chocolate chip cookie should. It wasn't easy to create this recipe - I went through 75 batches of cookies until I got it right. Since cookies are especially sensitive to the addition or subtraction of ingredients, testing was very intricate and took a long time, but I did succeed.
COOKIE RECIPE HELP 

sheri: I LOVE, Sarah's thick with a chew cookies. They are, in my mind, perfect!

INGREDIENTS
2 2/3 cups (12 7/8 ounces) unbleached all-purpose flour (spoon into meauring cup and level to top rim)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup sugar
3/4 cup packed dark brown sugar
2 sticks (1 cup) unsalted butter (can be cold from refrigerator - cut each stick into tablespoon size pieces if cold)

2 large eggs, can be cold from refrigerator
2 teaspoons vanilla extract

2 cups (one 11.5 or 12-ounce bag) semisweet chocolate chips
1 cup chopped walnuts, optional (chop, then measure)

SARAH SAYS: For evenly sized cookies, I weigh each portion of dough on my scale to make sure they all the equal! For example, a good cookie size is usually 1-ounce of cookie dough. (Smaller cookies, I usually weigh out 1/2-ounce portions, but you decide.) Then, I roll the dough into a ball, necessary if I want pretty much evenly sized cookie-circle shapes, in Step #5. If not, just drop the clump of dough onto the cookie sheet and bake.

INSTRUCTIONS
1. Position the oven rack in the middle of the oven. Heat oven to 400 375 degrees F. (edited 9-25-07)
SARAH SAYS: I find better results when baking one cookie sheet at a time.

You’ll need two UNGREASED noninsulated cookie sheets or sheet pans. Instead, you can cover them with parchment paper (not waxed), if desired.

2. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until just softened on low speed. Add the sugars and cream on low until just combined. Do not beat until light and fluffy.

SARAH SAYS: If you cream the mixture just right, it will look somewhat creamy and a little shaggy. Do not overcream it to the point that it is really creamy and fluffy and the butter starts to feel greasy. If you do, place the mixing bowl in the refrigerator for 20 minutes or until the fat hardens. Proceed with Step #4.
If you overcream the butter and sugars, the cookie will spread and become cakey. The reason is because the recipe loses air. If you overcream fat and crystalline sugar, most recipes will fail or not rise as high, so it's not something that is unique with this recipe.

4. With the mixer still on low, add the eggs and vanilla.

Mix on low JUST combined. Do not beat until fluffy and light in color.

5. Add in the flour mixture and chocolate chips: You can either fold the ingredients in by hand or mix carefully with a stand mixer.
MIX BY HAND: Remove the bowl from the stand mixer.
Add the flour mixture and fold in with a large rubber spatula. You should have a few whisps of flour showing. Add in the chocolate chips and walnuts. Fold until just combined. Do NOT overmix.

OR, CONTINUE TO MIX WITH A STAND MIXER:
SARAH SAYS: Instead, you can use a stand mixer to add in the flour mixture and chocolate chips, if you follow these directions. But, make sure you do not continuously mix and beat the dough.
With the mixer turned off, sprinkle the flour and dry ingredients on top of the butter /sugar/ egg ingredients around the mixing bowl evenly.

Pulse the mixer on low a few times to ALMOST combine the flour. The dough will be stiff.

With the mixer turned off, sprinkle the chocolate chips and walnuts around the mixing bowl evenly on top of the butter /sugar/ egg ingredients.

Pulse the mixer on low a few times to combine. Take the bowl from the mixer, and give it a one or two folds with a large rubber spatula, making sure you scrape the bottom of the bowl.

6. Roll one tablespoon of the dough into a ball for each cookie, and place the balls about 1 inch apart on an ungreased baking sheet. The dough will spread very little when baked.
SARAH SAYS: The beauty of this dough is that you do not need to refrigerate it before baking.

KELLY CA SAYS: I used a one tablespoon cookie scoop for the cookies

7. Bake for 7 to 11 minutes (about 5 minutes for smaller cookies) until they are JUST SET and start to show a tiny amount of light brown color on the edges. Let the cookies cool on the sheet for 2 minutes. Then remove the cookies from the sheet to wire racks to cool completely.

REFRIGERATION AND BAKING TIP FROM ANAB29: I made these cookies last week and I have to say I'm hooked!...I will say though that I noticed a marked difference in improved flavor and texture after refrigeration of the raw dough. I baked 6 the first night to try them out but it got too late to bake the rest so I rolled the dought into a 1.5" log and stuck it in the frig. When I baked up a batch the next evening they were even better!! the flavors had mingled and deepened and the texture was perfect--cracklely crisp on the surface and soft, moist and chewy on the inside. Thanks for the scrumptious recipe!! Regards, Ana


Food styling and photo by Kelly CA © Sarah Phillips baking911.com

Cookies and photo by Orange Piggy © Sarah Phillips, baking911.com Orange Piggy: I baked Sarah's thick with a chew choc chip cookies....This recipe always make THICK and PUFFY choc chip cookies and it can never go wrong.

VARIATIONS
Giant Chocolate Chip Cookie Baked in a Skillet
Healthy Oven Chocolate Chip Cookies


CHOCOLATE CHOCOLATE CHIP COOKIES

Cookies and photo by biancadv1 "The cookies Came out super Good, they are the best cookies I ever tasted ever!!!!!     
I did exactly what you told me and added some pecans, Wonderfulllllll!!!!!"
INGREDIENTS AND INSTRUCTIONS
Instead of 2 2/3 cups unbleached all-purpose flour, use 2 1/3 cups unbleached all-purpose flour and 1/4 cup cocoa powder.
Blend the cocoa powder in with the flour.
Bake as directed.