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all 59 comments

[–]Harleydemondog 42 points43 points  (10 children)

Looks delicious - what's the recipe?

[–]AllyYours[S] 139 points140 points  (8 children)

Perfect Chocolate Chip Cookies From America's Test Kitchen

WHY THIS RECIPE WORKS

Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore. To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed soft.

INGREDIENTS

  • 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • ½ cup granulated sugar (3 1/2 ounces)
  • ¾ 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 ¼ cups semisweet chocolate chips or chunks
  • ¾ cup chopped pecans or walnuts, toasted (optional)

INSTRUCTIONS

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.

  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.

[–]squirrellywolf 10 points11 points  (2 children)

I love their recipes! Looks delicious!

[–]AllyYours[S] 11 points12 points  (1 child)

Me, too! The information they provide about how they arrived at their chosen recipes really gives me confidence to modify other recipes I come across, too.

[–]goatyellslikeman 2 points3 points  (0 children)

Yeah- I think the theory behind their choices is highly educational. They taught me about “persistent firmness” when using carrots and after applying the technique a few times I could really taste what they were talking about.

I’ll definitely try this recipe. I butchered my last batch and I’m not even motivated to eat them all.

[–]sAlander4 2 points3 points  (1 child)

How could this be altered so that the edges of the cookie are chewy as well instead of crispy?

[–]AllyYours[S] 1 point2 points  (0 children)

I'd try lowering the temperature to 350 and play with the baking time, checking doneness earlier than later. You're going to want them to cool on the baking sheets if you make them this big, though, so that the centers finish cooking.

That said, these cookies have a really wonderful texture and are not hard on the edges. They're crisp but still soft and easily breakable.

[–]habswin1 1 point2 points  (0 children)

I made these this afternoon. They are great, but man that's a lot of butter for 16 cookies.(14 tablespoons = 7/8 cup)

[–]CombTheDessert 1 point2 points  (0 children)

I made these last night! Super good

[–]FOLLOWEROFPEACE77 1 point2 points  (0 children)

Choco chip cookies and milk the best thing to eat when u r in a bad mood

[–]hash0t0 14 points15 points  (1 child)

Giant! Where is the banana? Look nice op

[–]lordeirias 2 points3 points  (0 children)

Assuming the cup is anywhere near a normal sized cup I think it’s “giant”.

[–]armorall43 9 points10 points  (1 child)

Cookies. So hot right now.

[–]bozzywayne 2 points3 points  (0 children)

Fresh out of the oven

[–]ColeFlames 12 points13 points  (4 children)

Those... those uhhhh........ Those are considered giant?

[–]user5739 1 point2 points  (0 children)

Saved me asking.

[–]KazoSakamari 2 points3 points  (0 children)

I was also confused.........those are basically the average size of all the cookies I make..........

[–]Spaiduhz 0 points1 point  (0 children)

Looks average to me, yeah.

[–]stevemcblark 0 points1 point  (0 children)

They're not even as big as chocolate chip cookies you get at most grocery store bakeries.

[–]KittyLitterature 12 points13 points  (0 children)

This is an infringement on the copyright of Mickey Mouse. Prepare to have those cookies confiscated, a lawsuit is on the way.

Sincerely,

Walt Disney Company

[–]Texastexastexas1 9 points10 points  (1 child)

This is crazy timing. Our family was discussing our favorite cc cookies last night, and how much we want the recipe. The wife-baker refuses to share it, but she gifts my husband a bag of cookies about 2x month when the business partners meet.

Sending this to hubby to try. We'll use choc chunks, pecan halves, and sprinkle a bit of sea salt.

Thank you!

[–]AllyYours[S] 6 points7 points  (0 children)

I've tried pretty much every chocolate chip cookie variation I've come across, and these are definitely the best I've made. Perfect texture, perfect size. Definitely worth the extra time/effort to brown the butter and let the sugar/butter/egg mixture rest. The additional sprinkle of salt sounds great, and I'll be sure to try it next time. I hope these don't disappoint!

[–]imnotmeimu 10 points11 points  (1 child)

They look delicious. But definitly not "giant", bigger than average at most. It's like 175% of a chips ahoy.

Edit: unless all your kitchen ware is giant. Ruler for scale?

[–]chocolatemaggot 5 points6 points  (0 children)

Clearly you are new here. We use bananas for scale.

[–]Stepside79 2 points3 points  (0 children)

Omg those look amazing!

[–]newt2456 2 points3 points  (1 child)

These look incredible and so delicious! I always make mine huge and lumpy/chunky and people go nuts for 'em; as I'm sure they do yours too. I see slight variation in your recipe to mine and I will definitely be trying. Thanks for posting the recipe.

[–]AllyYours[S] 1 point2 points  (0 children)

Thank you so much for the compliments. I hope you find the variation worthwhile!

[–]dizzykakes 1 point2 points  (0 children)

This look perfect

[–]redbrickone 1 point2 points  (0 children)

My friend and I both have the same glasses. Thanks Walmart

[–]wendypendy66 1 point2 points  (0 children)

These look absolutely wonderful! Nice and gooey the way I like them!

[–]420_Strong 1 point2 points  (0 children)

I love that the thumbnail looks like a giant Mickey Mouse Cookie... which isn't such a bad idea!

Good looking cookies though, great job!

[–]3MATX 1 point2 points  (0 children)

Milk is such a key part to a excellent cookie experience.

[–]Starktoons 1 point2 points  (0 children)

FUCK YES. My mouth is drooling

[–]Viper9087 1 point2 points  (0 children)

That's large. Not giant.

[–]RickRussellTX 1 point2 points  (0 children)

Well. I guess they're pretty big...

[–]dabomb109 1 point2 points  (0 children)

Damn it op! Now I want cookies

[–]chesterbooboo 1 point2 points  (0 children)

Yes please!!!

[–]bluehemoth 1 point2 points  (0 children)

Gonna need a banana for scale

[–]HampleBisqum 1 point2 points  (0 children)

I have those same plates.

[–]buncatfarms 1 point2 points  (0 children)

Mm my favorite kind of chocolate chip cookie!

[–]kseniapenkina 1 point2 points  (0 children)

I can taste the deliciousness of drinking the milk after taking a bite of those cookies already.

[–]Bivolion13 1 point2 points  (0 children)

Damn. Those look picture perfect.

[–]lottay123 1 point2 points  (0 children)

Looks so good!

[–]blongnv919 1 point2 points  (2 children)

Just made them! Best chocolate chip cookies I’ve ever made! https://i.imgur.com/m1zc2MY.jpg

[–]AllyYours[S] 0 points1 point  (1 child)

Right? They're soooo good. And yours are making me want to make more for myself. Yummm.

[–]blongnv919 0 points1 point  (0 children)

They were deliciousssss. Should’ve put them in a Tupperware when cooled to keep them softer.

[–]Bivolion13 1 point2 points  (2 children)

Okay. I just followed that recipe to a T and while they taste great and have incredible texture, they look nothing like that picture and it frustrates me because they look pale and smooth when mine completely cooled...

[–]AllyYours[S] 0 points1 point  (1 child)

How long did you bake them? I baked mine for 12 minutes, and the edges were a nice golden color when I took them out, and then I let them cool completely on the baking sheets.

[–]Bivolion13 1 point2 points  (0 children)

I did mine for about 12 minutes as well. I even did the turn halfway through. I even took it out a bit later than 12 minutes to make up for the lost heat when I opened the oven to turn. Mine' isn't completely pale, I was being hyperbolic, it just doesn't look as beautiful as the picture...

[–]IDontGetPlanetWaves 2 points3 points  (3 children)

But they can't fit the glass!

[–]prince_z_bow 0 points1 point  (0 children)

This recipe works with light-colored dark-brown sugar, which will make the cookies will be less full-flavored.

[–]someredditorguy 0 points1 point  (2 children)

/r/food is clearly no longer okay with photos of food placed on a cutting board anymore, so despite the plate, they still decided to take one cutting board and put it on top of another cutting board before taking the photo

[–]chocolatemaggot 1 point2 points  (1 child)

Don't use stone slabs as a cutting board unless you want to ruin the edge on your knife.

[–]AllyYours[S] 2 points3 points  (0 children)

Yeah, that's my pastry board. :) I can't wait to have nice countertops for rolling, but for now I make do!