Chewy Chocolate Chip Cookies

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“My variation on the Cook's Illustrated / Nestle Toll House recipe. The proportions of all ingredients in this recipe are perfect! Not too greasy, not too cakey - this is the ideal soft / chewy chocolate chip cookie. The only drawback is that you need to let the cookies rest in an airtight container for a few hours (or overnight) so that the moisture can distribute evenly throughout the cookie. The added wheat gluten helps to retain moisture and keep the cookie soft and chewy. The oat flour (just oatmeal which i pulse in a food processor till it reaches a flour like consistency) adds a distinct flavor that I just love. The ratio of oat flour to all-purpose flour can be modified, however, the more oat flour used will result in a flatter/thinner cookie. I use somewhere between 1/2 cup and 1 cup of oat flour and adjust the amount of all-purpose accordingly. Baking on Silpat silicone baking sheet liners also helps to keep the bottoms golden brown without burning.”
16 cookies

Ingredients Nutrition


  1. Mix butter and sugars until thoroughly combined.
  2. Beat in egg, yolk and vanilla until combined.
  3. Add dry ingredients and mix thoroughly.
  4. Stir in chips.
  5. Roll dough into log and cut into 1/4 cup discs. Refrigerate till very firm.
  6. Bake on Silpat silicone baking sheet liners at 325 for 21 minutes or until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. Do NOT overbake! Cookies will appear to be underbaked when removed from the oven.
  7. Cool cookies on silpat sheets until cool. Store in air tight container.

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