Big Fat Chewy Chocolate Chip Cookies
Adapted from AllRecipes a BIG cookie soft and chewy I like to chill my cookie dough before baking So I chose to do the same with this recipe Chilling the dough eliminates too much spreading resulting in flatter cookies These cookies came out looking wonderful thick and chewy Very presentable
Adapted from AllRecipes a BIG cookie soft and chewy I like to chill my cookie dough before baking So I chose to do the same with this recipe Chilling the dough eliminates too much spreading resulting in flatter cookies These cookies came out looking wonderful thick and chewy Very presentable
- Carbohydrate 58.92403125 g
- Cholesterol 63.4947916666667 mg
- Fat 18.2205604166667 g
- Fiber 2.15902086893717 g
- Protein 5.49065833333333 g
- Saturated Fat 10.9099166666667 g
- Serving Size 1 1 Serving (95g)
- Sodium 68.780625 mg
- Sugar 56.7650103810628 g
- Trans Fat 1.24953458333333 g
- Calories 411 calories
Step-by-step
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- 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.
- 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.
Standard drop cookies often spread into flat, crisp disks because their fat melts before the structure sets. This formulation achieves height through a specific ratio of melted butter combined with an extra egg yolk, which introduces additional lecithin and moisture without thinning the dough excessively. Understanding thermal transfer in baking requires examining how your pans interact with the oven environment.
Equipment Requirements and Thermal Management
Dark metal baking sheets absorb radiant heat rapidly, which can scorch the bottom of thick dough mounds before the interior cooks. Insulated double-pan setups or heavy-duty aluminum sheets deflect excessive bottom heat, ensuring even internal rising. Parchment paper provides a thermal buffer against scorching while preventing sticking without requiring extra aerosol fats. Space each quarter-cup mound at least three inches apart to allow proper hot air circulation inside the 325 degrees F oven.Chemical Interactions and Moisture Retention
Brown sugar contains molasses, creating an acidic environment that reacts with baking soda to yield carbon dioxide gas. This gas gets trapped within the dense, high-protein flour network. Melted butter dissolves sugar crystals more effectively than cold butter, promoting dense chewiness rather than cakey air pockets. Allow the baked rounds to rest on the hot metal for precisely four minutes before transferring them to a wire cooling rack. This brief resting window lets the interior starches finish setting fully without overcooking.
