I finally found it – my favorite chocolate chip cookie recipe goes to Cook’s Illustrated Perfect Chocolate Chip Cookies.
I wanted the perfect chocolate chip cookie with a crispy edge and chewy center for texture, while the flavor needed to have a soft buttery toffee-like flavor that would not overwhelm the chocolate chips. After baking more than a hundred cookies, I realized there are as many ways to make a chocolate chip cookie as there are stars in a galaxy.
I’m sure if my Kitchen Aid could speak it would have told me to shove it with my quest for the perfect chocolate chip cookie.
Marching on without my Kitchen Aid by my side, I decided to opt for a recipe that required no room temping butter and no creaming. In fact, according to the recipe the instructions calls for melted the butter. Skeptical but willing I followed the directions. Along the way I was certain the cookies would end up straight in the trash bin and not the cookie jar. Melted butter usually means flat round discs rather than nice shapely cookies.
To my surprise and relief, here’s what I found. . . .
This is hands down the best damn chocolate chip cookie—Period.
A few notes:
1. Follow the recipe precisely by using a scale. If you don’t have one use the spoon and level method for measuring.
2. The key to this recipe is browning the butter properly.
a. Don’t use a non-stick pan to brown your butter; otherwise you won’t be able to properly gauge the color of it.
b. Brown until the butter gives off a nutty aroma
3. Make sure your brown sugar is moist and not lumpy or dry. If you do not have Moscovado sugar on hand replace it with regular dark brown sugar.
4. If you like an extra chewy texture (like I do) place your cookies in a container when they are still barely warm and cover. The moisture created from the soft warmth will further soften the chewy portion while keeping the crispy texture to the edge.
Cook’s Illustrated Perfect Chocolate Chip Cookies
Yields 24 2in. cookies
Yields 24 2in. cookies
1 ¾ c unbleached all purpose flour (8 3/4 ounces)
½ t baking soda
14 T unsalted butter (1 ¾ sticks)
½ c granulated sugar (3 ½ ounces)
½ c packed dark brown sugar (6 ounces)
¼ c moscovado sugar (2 ounces)
1 t table salt
3 t vanilla extract
1 large egg
1 large egg yolk
1 ¼ c semi-sweet chocolate chips
¾ c of chopped nuts (optional)
1. Heat oven to 375 degrees. Adjust oven rack to middle position. Line two 18×12 cookie sheets with parchment paper or silpats.
2. Whisk flour and baking soda.
3. Heat 10 tablespoons of butter in a skillet over medium heat until melted about 2 minutes. Continue stirring for another 1-3 minutes until brown and there is a nutty aroma. Remove from heat. Pour heated butter through a sieve into a heat proof bowl. Stir in remaining butter until completely melted.
4. Add all three sugars, salt and vanilla to bowl with butter and whisk until fully combined. Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remains, about 30 seconds. Let mixture stand for 3 minutes then whisk for another 30 seconds.
5. Repeat step four 2 more times until mixture is thick and shiny.
6. Stir in flour until combined. Stir in chocolate chips and nuts until combined.
7. Use an ice cream scoop to form cookies. Place dough 2 inches apart on cookie sheet.
8. Bake cookies one tray at a time, rotating cookie sheet halfway through baking. Bake until cookies are golden brown and still puffy. Approximately 10-14 minutes.
adpated from: Cooks Illustrated 2009