Verdict: win

Not my ideal perfect cookie, but these are by far the easiest tasty chocolate chip cookies to make. Best for people who don't like to deal with creaming butter.

Chewy Chocolate Chip Cookies from Cook's Illustrated found on Our Best Bites
Yield:about 18 cookies

2 cups + 2 tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 1/2 cup semi-sweet or bittersweet chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in mediumbowl; set aside.

Either by hand or with electric mixer, mix butter and sugars untilthoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.

*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.

Take about 1/4 cup dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to hardenyet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store inairtight container.


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