Perfect Chocolate Chip Cookies

A couple weeks ago, Brad and I started to watch a very yummilicious episode of America's Test Kitchen and how to make some delicious cookies. One that really caught our eye were the "Perfect Chocolate Chip Cookies" because they sounded oh so tasty while describing the baking process on t.v. and looked even better.

 

A moist, chewy cookie with toffee flavors and crisp edges? Yes, your mouth can start drooling now.

So I bought the Ghiradelli chips (they had done a taste test in the same episode and described the dark chocolate flavor with layers of chocolate rather than sporadic chips) but for this reason and that wasn't able to make a batch. That was until this past weekend. We were getting ready to go on a 6 hour road trip to Clare, MI for an old GLMers wedding  (Congrats again Wave and Ginger!)  and I knew we were going to need something to snack on. So, at 9 pm at night I began to construct the "perfect cookie".

Problems? Only one, I have having trouble getting my butter to that rich, warm, brown color however that may have something to do with the fact that I was using margarine rather than real butter. Though the dough offered toffee flavors, the end result only had a hint. One the other hand, So. Many. Compliments! Etch got addicted to them over the weekend and Jumpin' Jack continued to fixate on them for moments after eating one, thinking of how they would taste in a variety of different scenarios and situations. We all decided that these were very close to the best, if not, THE best chocolate chip cookie. Soft, chewy, thick, delicious...I can't wait until I make them again, and I know a large number of people who feel the exact same way.

 

As I mentioned, I did use the recommended chips, Ghiradelli 60% cacao as well as only baked one tray at a time. Perfection!


Perfect Chocolate Chip Cookies:
by America's Test Kitchen

Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. We wanted to refine this recipe to create a moist and chewy chocolate chip cookie with crisp edges and deep notes of toffee and butterscotch to balance its sweetness—in short, a more sophisticated cookie than the standard bake sale offering.

Melting a generous amount of butter before combining it with other ingredients gave us the chewy texture we wanted. Since we were melting butter, we browned a portion of it to add nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk gave us supremely moist cookies. For the crisp edges and deep toffee flavor, we allowed the sugar to dissolve and rest in the melted butter. We baked the cookies until golden brown and just set, but still soft in the center. The resulting cookies were crisp and chewy and gooey with chocolate, and boasted a complex medley of sweet, buttery, caramel, and toffee flavors.

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

• 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) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

1. 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.

2. 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.

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 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 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.)

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 sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.