The other weekend, we went to an open-house and the realtor had the best chocolate chip cookies sitting out. They were crispy-edged, gooey-centered (a bit raw I think). So I came home and made some. They weren't as good. I even looked up "soft chocolate chip cookie" recipes. I'm not a baker, as you know, so there's probably some key technique that I'm missing. They turned out delicious, but were chunky and thick, and more cake-like rather than thin and chewy. Anyone know what I did wrong? I think they turned out as the recipe called for, but I'm looking for that flat cookie with the almost-raw center. Any suggestions?
Anyhoo, here's the recipe. Let me know if you guys have any thoughts on tweaks for this!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
|1.||Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.|
|2.||Sift together the flour, baking soda and salt; set aside.|
|3.||In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.|
|4.||Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.|