Chewy Chocolate Chip Cookies
Invented at the Toll House Restaurant (thus the cookie’s alternate name, Toll House), in Whitman, Massachusetts, back in the 1930s, the chocolate chip cookie has become an American icon, right up there with apple pie and birthday cake. Everyone has a favorite recipe, from back-of-the-Nestlé’s-bag to Mom’s to the supposed Neiman Marcus recipe that made the rounds years ago.
The following recipe yields a soft and chewy cookie: get ready to pour a big, frosty glass of milk.
- 12 tablespoons (1½ sticks, 6 ounces) butter
- 1¼ cups (10 ounces) light brown sugar, firmly packed
- ¼ cup (2½ ounces) light corn syrup
- 2 teaspoons vanilla extract
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg
- 2¼ cups (9½ ounces) unbleached all-purpose flour
- 1 cup (4 ounces) chopped nuts (toasted, optional)
- 2 cups (12 ounces) semisweet or bittersweet chocolate chips
- Preheat the oven to 375°F.
- Beat the butter, light brown sugar, and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt, and baking soda, and then mix in the egg. Beat well. Beat in the flour, then stir in the nuts and chocolate chips. Drop cookie dough by the rounded tablespoon onto lightly greased or parchment-lined sheet pans. Bake for 12 to 14 minutes, just until lightly browned at the edges. For the chewiest cookies, do not over bake. The cookies will look slightly underdone in the middle, but will set up as they cool. Cool on the baking sheet for 5 minutes, and then remove to a wire rack to cool completely. To maintain the chewiest texture, store in an airtight container with a slice of apple or a sugar softener.
- To be sure you have the amount of spread you like in a cookie, we recommend baking one cookie to test it . Then if it does not spread enough, simply flatten the cookie before baking. If it spreads more than you would like mix in an extra ¼ cup of flour.