Wednesday, May 15, 2013

Cook's Illustrated Ultimate Chocolate Chip Cookies

You may not know that today is National Chocolate Chip Cookie Day, but it is!  To celebrate, last night (at 10pm, brilliant) I decided to make a batch to split for my office and Roger's office.  I really love the Tollhouse recipe, but I've had really good luck with Cook's Illustrated in the past, so I decided to try their Ultimate Chocolate Chip Cookies this time.  They turned out really well (very flavorful, though perhaps a little thinner than I'd like), and are still soft today.



Ultimate Chocolate Chip Cookies (from Cook's Illustrated)
  • 1¾ cups (8¾ ounces) all-purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter
  • ¾ cup packed (5¼ ounces) dark
  • brown sugar
  • ½ cup (3½ ounces) granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg plus 1 large yolk
  • 1¼ cups (7½ ounces) semisweet
  • chocolate chips or chunks
  • ¾ cup pecans or walnuts, toasted and chopped (optional)
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper or aluminum foil. Whisk flour and baking soda together in medium bowl; set aside.

Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl.  Add remaining 4 tablespoons butter and stir until completely melted.

Add brown sugar, granulated sugar, salt, and vanilla to melted butter; whisk until fully incorporated. Add egg and egg yolk; 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, stir in flour mixture until just combined, about 1 minute.  Stir in chocolate chips and nuts, if using.  Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.

Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets.

Bake 1 sheet 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; let cookies cool to room temperature.

1 comment:

  1. YUMMMMMMM oh I was just thinking about how it's been way too long since I've baked. I bet the browned butter makes these extra divine!!

    ReplyDelete