Usually I have two plain dough recipes that I turn to when I make cookies. One is my mom’s “Mrs. Fields” recipe (which includes oats) and the other is Stephen’s mom’s “Toll House” recipe. But the other day I made cookies for Stephen before he got home from school and used a new recipe. It produced cookies that were was thick, chewy and delicious. It does however, require a little more attention during the baking process, but I think overall it’s a really great addition to my collection- not to mention it’s the perfect base for any type of cookie, whether it be your standard chocolate chip or mini M&M and toffee butterscotch.
Thick and Chewy Cookie Dough
2 c. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, room temperature (1 ½ sticks)
1 c. brown sugar
½ c. granulated sugar
1 large egg, plus 1 egg yolk
2 tsp. vanilla
1. Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
2. Whisk flour, salt and baking soda together in a medium bowl, set aside.
3. In a large mixing bowl, cream butter and sugars together until thoroughly combined. Beat in yolk, then egg. Add vanilla and continue to beat until combined.
4. On low speed, add dry ingredients a little at a time until combined.
5. Stir in mix-ins (chips, candies, nuts etc.)
6. Scoop onto lined baking sheet and place in oven. Halfway through baking (7 or 8 minutes) rotate sheet. Set time for 7 more minutes. Remove cookies once edges are golden brown and centers are soft and puffy. Do not over bake. [total baking time will range anywhere from 12-16 minutes because of slightly cooler oven temperature]
7. Let cookies cool on sheet for 5 minutes. Transfer to wire rack to cool completely.
(recipe adapted from Baking Illustrated)