Everyone has their favorite chocolate chip cookie recipe. Who doesn't? Who didn't enjoy making the chocolate chip cookies from the back of the Toll-House package or some other recipe. Licking the leftover batter from the spatula was a highlight. Not one speck of batter was wasted, was it?! Raw eggs, who cared.
While Cook's Illustrated says this recipe is the best, and it might very well be, there are countless of wonderful mouth watering recipes. I haven't tried them all to say definitively if this the best but I love it. Cook's goal was to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. I've been wanting to make these cookies forever! They made over 700 cookies to perfect this recipe! Given the butter content in these, their staff must have gained weight!
What did I love about this recipe? What's not to love. Butter is one of the main ingredients. Every cookie has almost 1 T of butter. If you believe butter makes everything better than you'll adore these cookies. The butter is melted and browned so that it can caramelize in the oven more which allows for crispy edges and toffee flavor. An added bonus is that you don't need a standing mixer to make these. I also love the nooks and crannies vs. the some times smooth texture that may occur.
I also enjoyed the technique of whisking and resting (read below in the recipe) which develops the deep toffeelike flavor without adding toffee. The high fat content allows these babies to freeze well. A lot are in the freezer now and will be shared with friends this weekend when they come over for an all Indian dinner. I can't wait. In the mean time, I'm trying to stay away from the freezer so there will be some left. We'll see! Can you see where I took a bite (around 10/11 o'clock)?!
Tell me, where does your cookie crumble?!
And before I forget, I want to thank Anu, at My Kitchen Skills, for giving me the Sunshine Award. It made my day brighter on our first fall day. Thank you! I need to pass the award and will do so in the next few weeks.
Perfect Chocolate Chip Cookies
Makes 16 cookies
- 1 3/4 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- 14 T unsalted butter
- 1/2 cup granulated sugar
- 3/4 c packed dark brown sugar
- 1 tsp table salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 c semisweet chocolate chips or chunks
- 3/4 cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle rack and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 T butter in 10 inch skillet over medium high-heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir in remaining 4 T butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 T (or use #24 cookie scoop). Arrange 2 inches part on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheets half way through. Transfer baking sheet to wire rack, cool cookies completely before serving.