Wednesday, September 7, 2011

America's Test Kitchen: The Perfect Chocolate Chip Cookie

There are so many chocolate chip cookies out there and they are all a little different. Everyone has their favorite. My normal chocolate chip cookie recipe is the one on the back of the Nestle chocolate chips- why mess with perfection? These cookies are truly wonderful too, but in a different way. I think they are the new favorite around my house!

The browned butter and dark brown sugar really add another layer of flavor you didn't think was possible with cookies- also they are HUGE. Let's face it, everything I've tried from my The Best of America's Test Kitchen Cookbook has been AWESOME (i.e. Baked Ziti). I can't wait to try the rest of the recipes!

One of the best parts? I froze half of the balls of dough to bake when the craving strikes! Just place frozen balls on parchment and bake in preheated oven (375) for 15-18 minutes.

The Perfect Chocolate Chip Cookie
The Best of America's Test Kitchen
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 14 TBSP unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cup backed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg , plus 1 large yolk
  • 1 1/4 cups semisweet chcolate chips or chunks

Adjust oven rack to middle position and preheat to 375. Line baking sheet with parchment paper.

Whisk together flour and baking soda in amedium bowl- set aside.

Heat a medium skillet over medium-high heat and melt 10 TBSP butter. 
Continue cooking, swirling the pan constantly until the butter is a dark golden brown color and has a nutty aroma (1 - 3 minutes). Remove from heat and use a spatula to transfer melted butter to a large heatproof bowl. Stir in the remaining 4 TBSP butter into hot buter until melted.

Add both sugars, salt and vanilla to the butter mixture and whisk until combined. Add egg and egg yolk and whisk until smooth (30 seconds). Let the mixture stand for 3 minutes and whisk for another 30 seconds. Repeat the whisking and resting process 2 more times until the mixture is thick and shiny.

This may seem silly, but apparently a scientist contributed to this recipe and the process of allowing the sugars to rest before baking allows them to be dissolve more and therefore have  more caramely flavor. I can't disagree!

Stir in the flour mixture with a rubber spatula until just combined (about 1 minute). Stir in the chocoalte chips and give it one final stir to make sure there aren't anymore flour pockets.

Divide dough into 16 portions (each about 3 TBSP). These are BIG cookies! Place onto prepared baking sheet (or freeze in parchment paper in plastic containers. Make sure they are at least 2 inches apart to allow for spreading (no more than 8 balls per sheet, depending on the size of your sheet). Bake 1 tray at a time until the edges are set but the center is still soft and puffy and they are golden brown all over - 10-14 minutes, rotating halfway through. Transfer baking sheet to wire rack and cool completely on sheet before serving.

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  1. Nothing beats a classic like chocolate chip cookies. My kids would rather have these than anything else. Thanks for sharing on Sweet Indulgences Sunday.

  2. I wanted to let you know that I made these cookies for my Bible Study class last night. They were wonderful! So many people came up to me to tell me how much they liked the cookies. Thanks for a great recipe!


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