Thick and Chewy Chocolate Chip Cookies

Hank, when he was a single guy living as a student, found these cookies in Cook’s Magazine, and shared them with his mama.The cookies are large and very attractive.   They stay chewy and moist. Another extra is that the dough will keep in the refrigerator for a couple of days and in the freezer for a month. Cookies can then be baked as needed. Yummmm!


  1. 2 cups plus 2 tablespoons of flour
  2. ½ teaspoon salt
  3. ½ teaspoon baking soda
  4. 1 ½ sticks unsalted butter
  5. 1 cup brown sugar
  6. ½ cup granulated sugar
  7. 1 large egg + 1 egg yolk
  8. 2 teaspoons vanilla extract
  9. 1 – 2 cups chocolate chips
  10. (optional) Add 1 cup nuts, raisins, or coconut

Heat oven to 325 degrees and prepare 2 baking sheets with parchment paper. Position one rack of the oven in the middle and the other rack on the bottom.

  1. Almost melt butter in microwave or stove top. Stir. It should be warm and ready to use.
  2. Mix flour, salt, and baking soda in medium bowl; set aside.
  3. Mix butter and sugars until blended.
  4. Mix in egg, egg yolk, and vanilla.
  5. Add dry ingredients until just combined. Stir in chips and optional additions.
  6. Perform maneuver…Form scant ¼ cup dough into ball. Holding dough ball using fingertips of both hands pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place 9 cookies on each sheet.
  7. Bake, reversing baking sheet’s position half way through baking, until they are light and golden yet centers are still soft and puffy (about 15-18 minutes. From dough will take longer)

hank's cookie 2

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