It was a hard week and our friends’ elderly mother passed away. We feel the loss of Edna Mae Reagan Devlin – a fine Irish cailín who never had a bad thing to say about anyone. She made you feel good about yourself and that’s something to be remembered for. Why not make some big, chewy cookies and share them with friends who need a little comfort?
Big and Chewy Chocolate Chip Cookies – You’ll Want to Bookmark this One!
From The America’s Test Kitchen Family Cookbook
You can substitute any kind of chocolate or peanut butter chips for the semisweet ones. I used both white chocolate and milk chocolate. The recipe calls for 2 large eggs plus 2 large egg yolks (the extra fat makes it chewy but not tough). The melted butter accounts for the chewy inside.
Hint: What to do with the leftover egg whites? I decided to beat them slightly with a tablespoon of water and a few drops of vanilla extract. Brush the cookie all over with the egg wash before baking and you will have a nice browned cookie; otherwise they are a little pale. (If you want to read about pale cookies, click here.)
America’s Test Kitchen is famous for testing their recipes to reach perfection. Follow their meticulous instructions and you can count on them to bring it on home!
- 3-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, melted and cooled
- 1-1/4 cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks (see my suggestion in the intro for what to do with the leftover egg whites)
- 1 tablespoon vanilla extract
- 1 (12-ounce bag) semisweet chocolate chips (2 cups)
- 1/2 cup chopped nuts, optional
Adjust the oven racks to the upper and lower-middle positions and heat oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, one to two minutes. Beat in the eggs, egg yolks, and vanilla, until combined, about 30 second, scraping down the bowl and the beaters as needed.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporates.
Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2-1/2 inches apart. (Hint: Here is where you can brush with the egg wash.)
Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack.