Everyone has their ultimate cookie. Some like them soft and gooey, some like them thin and crispy, I like mine soft but chewy: crisp on the outside, soft in the center with a nice chewy texture. Cookies have different results in different conditions (altitude, humidity, etc.) so it’s not a bad idea to try a few to find one that works best for you. For example, Kate has a fabulous chocolate chip cookie recipe as well. I have a couple recipes that I love and I make them depending on the type of cookie I’m craving. This particular cookie is a chewy, bakery style one and for me, it lived up to its expectations! My husband even said this was “the one.”

The recipe is from Cook’s Illustrated and I’ve wanted to try it for a long time because it’s different than most chocolate chip cookie recipes. Cook’s Illustrated is an awesome resource and if you’ve ever watched America’s Test Kitchen you know that they seriously test every factor possible when coming up with a recipe. I think they tried 40 different variations when coming up with the best chewy cookie.

I was going to try to be a food scientist and tell you why the interesting things in the recipe make for a good cookie, but I’ll let Cook’s Illustrated tell you. Here’s how they explain it:

Most cookies start with creamed butter. Creaming incorporates air into the dough, resulting in an undesirable (in these cookies) lightness. Our thoughts sifted to chewy brownies and blondies, both of which typically begin with melted butter. We tried both creamed and melted butter and found that melted butter did indeed give us the dense, chewy texture that we were after.

We turned to the one factor that we hadn’t yet fully examined–the egg factor–and found that one whole egg plus one egg yolk keeps the cookies soft and pliable hours after emerging from the oven. Also, cooling the cookies directly on the cookie sheet promotes the soft, chewy texture. Finally, we had a thick, chewy chocolate-chip cookie that could rival any gourmet bakery’s.

For me, they certainly did. I’m going to be making these again and again.

As a side note, I think my cookies were especially good because I used eggs fresh from the farm- aren’t they cool looking? Some of them are green! I’m a city girl, so I thought green eggs were really cool. You can stop laughing now.

Start by melting your butter and setting it aside to cool a bit.

Then mix up your dry ingredients

Measure out your sugars and then pour the melted butter over them.

After it’s mixed well, add in the eggs

and the vanilla.  Yes, I just pour it like that.  A little extra vanilla never hurt anyone!

Then in goes the flour mixture

Mix, mix, mix…

Once it’s mixed, in goes the chips.  Add toasted nuts here if your little heart desires.

Here’s something interesting about the next step.  From CI, ” Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet”

You got that? So it looks something like this:

Bake ’em up

And place on a cooling rack.  I’ve learned you can underbake them by quite a bit because they set up well and get more crisp around the edges as they cool.  So don’t wait for them to get browned, just set.

Eat at least one warm.  Or two.  Or  lots.

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