You Capture: In the Kitchen —– Chocolate Chip Cookies!

I have been having this craving for chocolate chip cookies lately and really think today is the day I am going to make the effort since my mom & sister are here for a visit.  🙂  I absolutely LOVE this cookie recipe that I got from King Arthur Flour (out of Norwich, Vermont) — I call it “magic flour” — I make the BEST stuff and can’t seem to go wrong when I use it! Love it.  King Arthur has this great website with all kinds of recipes This particular recipe for Chewy Chocolate Chip Cookies I featured on this blog back in 2007 is the absolute BEST Chocolate Chip Cookie recipe EVER from Kiera’s Chocolate Chip Cookies on Parade!


Well, we’re still looking for the ULTIMATE chewy chocolate chip cookie — but this one is a worthy contender. We feel that, with a bit shorter baking time, these might become even chewier. A normal-thickness (3/8-inch) cookie, these have a smooth surface, and brown evenly. Our taste-testers’ comments: “Great combo of crisp edge and chewy center.” “Very good, why did the chips spread out so much?” Answer: If you use our bittersweet chips, or other “atypical” baking chips, they may not contain as much lecithin, which is the natural ingredient in “standard” chocolate chips that keeps them from melting at baking temperature.

1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature
1/4 cup (1 3/4 ounces) granulated sugar
1 1/4 cups (8 3/4 ounces) brown sugar, fairly firmly packed, light or dark
1 large egg
1 egg yolk
2 tablespoons (1 ounce) whole milk
1 1/2 teaspoons vanilla
2 1/4 cups (9 1/2 ounces) unbleached bread flour
1 teaspoon salt
1 teaspoon baking soda
2 cups (12 ounces) chocolate chips

Melt the butter in a microwave, or in a saucepan set over low heat. (Obviously, the butter doesn’t have to be at room temperature for this one.) Mix the melted butter with the sugars, and proceed with the recipe as directed in Kiera’s Standby cookies, adding the milk to the egg, egg yolk, and vanilla. Bake the cookies in a preheated 375°F oven for 13 to 15 minutes, till they’re an even light brown.Yield: about 18 cookies, 4 to 4 1/4 inches in diameter.

Nutrition information per serving (1 cookie, 70g): 316 cal, 17g fat, 3g protein, 12g complex carbohydrates, 26g sugar, 1g dietary fiber, 53mg cholesterol, 200mg sodium, 133mg potassium, 112RE vitamin A, 2mg iron, 25mg calcium, 50mg phosphorus, 15mg caffeine.

Hot on the rack.  Yum.
Trust me.  These cookies are amazing.

Here is the photo for YOU CAPTURE “In the Kitchen” Feature.


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Nancy Cook 2021

About Nancy

Nancy Peck Cook is a trainer and speaker who has presented in front of large and small audiences for the past 25 years.  Her work as an executive and volunteer trainer for the American Cancer Society during the growth of the signature activity Relay For Life trained professionals to be more confident and successful in their roles. 

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