Thick and Chewy Chocolate Chip Cookies

This is one of the BEST chocolate chip cookie recipes EVER. After hours and hours spent searching for a 'subway' style homemade cookie, this one fit the bill perfectly - crisp on the outside, and chewy and fudgy on the inside. The types and amounts of chocolate chips used is completely up to you - they work perfectly with any combination of white, milk and dark chocolate chips, or even combinations like white chocolate macadamia. M&M's in place of choc chips is also a favourite of mine. YUM!

Thick and Chewy Chocolate Chip Cookies            
Ingredients:

265g all-purpose (plain) flour

½ tsp. bi-carb (baking) soda

½ tsp. salt

175g butter, melted

200g brown sugar, packed

110 grams white sugar (granulated)

1 egg, plus extra egg yolk

2 tsp. vanilla extract

225g chocolate chips (can be altered to suit your own preferences)

Method:

Preheat oven to 160°C (325°F). Line two baking trays with baking paper.

Sift flour, baking soda and salt into a medium bowl, whisk together then set aside.

Using electric mixer, beat together butter and sugars until well combined. Beat in egg and extra yolk, and vanilla until combined.

Carefully beat in flour mixture on a low speed until just combined.

Stir in chocolate chips until evenly distributed.

Let cookie dough sit for about 5-10 minutes until it becomes a little firmer, and easier to handle.

Roll together balls of cookie dough, (depending on how large you want your cookies, I roll balls of approximately 80-90g each). Holding one side of the cookie dough ball with each hand, pull straight apart.

Place each half with rough ends facing up on the baking trays, about 8 per tray, spread 2.5-3 cm (1 inch) apart.

Repeat for the rest of the dough.

Bake cookies for about 10-13 minutes (depending on the actual heat of your oven, each is unique!) until outer edges are golden brown and centres still soft and puffy.


Store in an airtight container, best consumed within 2-3 days.

Notes: Be very careful not to leave them in the oven too long, or you may lose some of the chewy, fudgy-ness of the middle. Also, don't remove from the baking trays before leaving them to cool down a little - the centres will still be soft and may fall apart.

Source: Adapted from Annie's Eats, originally from Baking Illustrated