I had been wanting to try this recipe from Cook’s Illustrated for a long time. I had read about it in their magazine, saw it in their cookbook, and even just recently watched the making of these on the America’s Test Kitchen TV show. I felt that with all my knowledge of this recipe I better give it a try. So on this rainy and cold Wednesday, William and I headed to the kitchen to make the “perfect chocolate chip cookies”.
The first thing I did with these was double them. I wanted to have more than just 16 since I was bringing dinner and dessert to a friend, and my dad tonight, and I still wanted to have a bunch leftover. Also, when browning the butter, watch it carefully and keep stirring it. I took my eyes off the first batch to go chase William, and before I knew it, it had burned. So for my second try with the butter, I kept a close watch and it was perfect. I didn’t use nuts because I just wanted them plain. I also watched them closely in the oven and learned that for my oven, 9 minutes was the perfect amount of time. These cookies should NOT be over baked! The verdict: THE MOST DELICIOUS CHOCOLATE CHIP COOKIE I HAVE EVER TASTED!!!! These are absolutely amazing! The outer part of the cookie was crispy and tasted like toffee, while the inside was still soft and chewy. They were a hit with our friends, my parents, and my husband loved them, too. They are definitely my “perfect chocolate chip cookie” and my new favorite cookie! I will be making these often.
Makes: 16 cookies Time: 45 minutes
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 cups packed dark brown sugar (5 1/4 ounces)*use fresh, moist brown sugar- can also substitute light brown sugar, but cookies with be less full flavored
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips or chunks (good quality, such as Ghirardelli)
- 3/4 cup chopped pecans or walnuts, toasted (optional)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons 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 remaining 4 tablespoons butter into hot butter until completely melted.
- 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 a final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches)
- 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- 14 minutes (I did 9 minutes), rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.