Saturday, August 27, 2011
My Favorite Chocolate Chip Cookies
This recipe has been my “go to”chocolate chip cookie for the past 2 years. I saw the episode of America’s Test Kitchen when they made these and I was intrigued.
It’s all about science and what not, which I know very little about. But when I make these cookies, people think I’m a genius. I let them think that.
The only problem with making these “perfect” cookies is that all my other cookies pale in comparison. Whenever anyone in the family has a birthday, I ask, “Can I make you a cake for your birthday?” They say to me, “No, I want those cookies.” Seriously people, sometimes I want to make a cake! Ok, not really. Cake decorating is harder than it looks. I’ll just stick with the cookies.
Today is our final walkthrough of our first house before we close next week & I made cookies for the sellers and our agents (as my husband would say, “nerd alert!”).
Here’s the recipe. You should make these. They will become everyone’s favorite thing you make. They will be talked about for years to come.
Perfect Chocolate Chip Cookies (from Cook’s Illustrated May/June 2009)
1¾ cups unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup granulated sugar
¾ cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
1. Adjust oven rack to middle position 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 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 for 3 minutes, then whish 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, giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart 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, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
I actually used a cheap margarine this time, so the texture of the cookies was off, but they were still pretty great.
All packed up and ready to go.