I Cheated...

Following the post of My Favorite Chocolate Chip Cookies, I cheated on Betty Crocker with a chocolate chip cookie recipe from America's Test Kitchen. Their recipe is called the Thick and Chewy Chocolate Chip Cookie and obviously, their challenge is to be thick and chewy, which can be a tough one to beat.

Chocolate chip cookies are best when they're fresh from the oven because it's soft and gooey. Usually, they harden the next day, so I was intrigued with this recipe's challenge of being chewy even after it has cooled. I don't care too much about the thick part; size does not matter. =P

2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

    1. Adjust the oven racks to the lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

    2. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

    3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.

    4. Working with 2 tablespoons of dough at a rime, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking. I like cookies to be bite-sized so only 1 tablespoon was used and baked for 12 minutes.

    5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Mhmm...these cookies were pretty good and one of the great things I like about it is that it's not overly sweet. My only qualm is that next time I'll have to double the portion because there weren't enough cookies to go around. My friends and coworkers enjoyed it but this might all be a ploy for me to bake some more but finally, to answer the challenge...YES! The cookies were chewy after it has cooled. I'll definitely be making this recipe again.