Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Thick-and-Gooey Chocolate-Chip Cookies


Everyone is on the hunt for the “Perfect Chocolate Chip Cookie.”  I won’t say I found it because I’m sure someone else has claimed that title.  I will say that these cookies were good enough that I do plan to make them again.  That’s about as perfect as one can get, I think.

I found these in the New York Times listed as “Thick-and-Gooey Chocolate-Chip Cookie.”  Just reading that description was it even possible to not want to try these cookies?

After I read through the ingredients I saw the gooey was coming from the two sticks of butter and the three cups of chocolate chips.  Sounds good to me!  I was a little apprehensive when I saw the 2 teaspoons of salt, though.  Granted it was 2 teaspoons of Kosher salt, which is less than 2 teaspoons of table salt.  Still, it seemed like a lot of salt to me.  I was determined to follow the recipe to the exact, so I did.  Surprisingly the salt content worked out perfectly.  You could definitely taste the salt in this cookie, but it wasn’t an overpowering taste.  More of that salty-sweet taste that many people crave.   It was pleasing enough that I may just add 2 teaspoons of Kosher salt to each and every chocolate chip cookie recipe I make from now on.

These are big cookies, too.  You measure out each one using a 1/4 cup measuring cup.  There were no complaints about them from anyone in this house.   Well, there was one complaint.  My kids saw the nuts and protested.  They hate nuts, where I love them.  So I compromised and did half the batch without nuts and the other half with.

Thick-and-Gooey Chocolate-Chip Cookies:

Recipe provided by the New York Times

Makes 26 to 30 cookies (NYT claims you get 30 cookies, I however got 26)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 sticks butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups chopped bittersweet chocolate (chunks and shavings)
  • 2 cups chopped walnuts (optional)

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.

In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.
 
Roll 1/4 cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Note:  My cookies turned out at just about 17 minutes which gave me a golden brown to the outside and a moist and chewy inside.  Just the way we like them.

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8 responses to “Thick-and-Gooey Chocolate-Chip Cookies

  1. Julie ~ jbulie's blog July 15, 2010 at 11:07 AM

    I wonder how well these would fare in the mail? I bet there are none left. Yum. Those look great. Great post, as always Pam. Your family is so lucky.

  2. boredcook July 15, 2010 at 5:36 PM

    Julie, I have about 14 cookies left. Plenty to share. I doubt they woud travel well, though.

  3. cavemancooking July 18, 2010 at 1:03 AM

    I am so stuffed from Cavewoman’s Birthday dinner. Yet, somehow, I’d find room for these, Pam!

  4. Caveman Cooking September 12, 2010 at 6:45 PM

    Pam, please remove the “Optional” from the walnuts! 😉
    Oh man, do these look gooooooooood!!

  5. Lindsey@Kindred Spirit Mommy November 10, 2010 at 9:18 PM

    I made these today – SO good! They are seriously the best-looking cookies I’ve made, too. lol They were done for me at 15 minutes.

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