Cook’s Illustrated Thick & Chewy Chocolate Chip Cookies Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This recipe has come highly recommended from bloggers and home bakers all over the place, and I was super excited to try it. If you don’t know it yet, Chocolate Chip Cookies are my jam. And any CCC recipe that comes this highly recommended puts me over the moon 🙂 And they’re totally worth the recommendation. But first, I have to tell you the pains I took to get my hands on the original recipe for these guys… Do you guys remember the Neiman Marcus Cookies? They’re famous for having a recipe that cost Neiman Marcus patrons $250 to acquire. Well, this recipe didn’t cost me $250. But it did cost me 39.99. Which, you know… is kind of equally annoying. I found lots of recipes for these cookies from other bloggers. But I’ve been really committed through this experiment to follow each original recipe exactly to the letter. And I didn’t want to go off of another blogger’s version of the recipe in case they had changed a little something here or there. So I found the original recipe on the Cook’s Illustrated website… available only to their paying subscribers. But they had a 30-day free trial option– provided you entered your credit card information, of course…which I did. I figured I’d just cancel once I got the recipe. But then I thought… what’s so great about this site that you have to pay 39.99/month for access to their recipes?? Maybe I’ll just try it out for the month and see if I find any other really cool recipes. You can guess the rest. I put a reminder to cancel up on the white board in my office, and Emma covered it up with some of her artwork… and today the subscription fee came out of my account. And if you were wondering… nope. I haven’t re-visited the site since that first fateful day that I nabbed this chocolate chip cookie recipe. Not even once. But I guess the silver lining to to this story is that we can all rest easy knowing that this is for sure the original and exact Cook’s Illustrated Thick and Chewy Chocolate Chip Cookies! So I bet you’re all wondering… was the 39.99 worth it? Well, in all honesty, I would have been just as happy eating AllRecipes.com #1 Ranked Chocolate Chip Cookies or Food Network’s Simple Chocolate Chip Cookies (recipes that I didn’t have to pay for). But I will concede that this Cook’s Illustrated recipe is pretty darn good! It possibly broke into my top 5 favorites, so I guess that’s saying something (as we are now 15 recipes into the Chocolate Chip Cookie Experiment!!!). I love the flavor you get by using more brown sugar than most recipes call for. And by melting the butter and adding an extra egg yolk, this recipe yields a chewier cookie than most. Overall: very yummy!! However… please feel free to donate 39.99 to Something Swanky each time you visit for the recipe 😉 Continue to Content Cook's Illustrated Thick and Chewy Chocolate Chip Cookies - Original Recipe Yield: 24 cookies These cookies are nice and chewy thanks to the ratio of brown sugar to granulated sugar, melted butter, and a little extra fat in the form of an egg yolk. This recipe is the original and exact recipe for the famous Cook's Illustrated Thick & Chewy Cookies-- you don't want to lose it! Print Ingredients 2 cups + 2 tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 12 tbsp butter, melted and cooled 1 cup packed brown sugar 1/2 cup granulated sugar 1 egg + egg yolk 2 tsp vanilla extract 1 1/2 cups semi-sweet chocolate chips Instructions Preheat oven to 325ºF. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Melt the butter in the microwave or over the stove top and let it cool. Use an electric mixer fitted with a paddle attachment to beat together the sugars and melted butter. Mix on medium speed for 2 minutes. Reduce the speed to low and add the egg + yolk and vanilla extract. Mix until combined. Gradually incorporate the flour mixture in three additions. Mix just until the dough forms. Fold in the chocolate chips. Scoop out two tablespoons and roll into a ball. Place on ungreased baking sheet. Repeat to have 7 balls of cookie dough. Bake for 15 minutes, then let cool completely on the baking sheet. Notes Nutritional Information: https://somethingswanky.com/nutrition-cooks-illustrated-thick-and-chewy-chocolate-chip-cookies/
I’ve heard a lot of good things about the Cook’s Illustrated Cookie and I can def. see why! Howeverr….uhhh no. $39.99?? NO! No one can say you’re not committed! Reply
I love a good chocolate chip cookie, and these look so soft and chewy! Thank you for sharing this expensive cookie! Lol! Reply
I used to make this recipe all the time in like 2012 but I kind of moved on I guess. They are really good cookies but I always found the batch to be just that much bigger than other recipes, just that extra little bit of cookie overload…lol..that I just kind of started making other recipes more. Thank you for going to all the lengths you did to find this recipe!! Reply
I’ve had this recipe for a while and decided to try it today. They are big and are cooling so I haven’t tasted them yet but I am wondering how to store them. I made cookies this week that were crunchy but when I put them in my cookie container that is air tight they got very soft. Help. BTW thanks for the effort and the expense of this recipe. Reply
