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Looks delicious - what's the recipe?
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.
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)
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.
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 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.
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 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
I love their recipes! Looks delicious!
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.
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.
How could this be altered so that the edges of the cookie are chewy as well instead of crispy?
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.
Lowering the temperature actually makes them crispier! At a lower temp the cookie bakes more evenly inside and out, so it all gets crisp at once. Higher temps finish the outside first, leaving you with the chewy interior.
Yes, that's why I suggested that, coupled with playing with the bake time. If their edges are getting too crispy, baking for a shorter time at a lower temperature should yield cookies with a more consistent texture throughout. At least that was my line of thought. :)
Part of what causes that is the treatment of the butter. Melting the butter or in this case browning instead of creaming it will result in crispier cookies. So use cold butter if you want it chewier, but they won’t taste the same.
Also cooking them longer at a lower temperature will make them crispier throughout. I would recommend cooking at a higher temperature for a shorter time and possibly adding more butter or brown sugar if you want chewier results.
I made these this afternoon. They are great, but man that's a lot of butter for 16 cookies.(14 tablespoons = 7/8 cup)
I made these last night! Super good
Choco chip cookies and milk the best thing to eat when u r in a bad mood
Giant! Where is the banana? Look nice op
Assuming the cup is anywhere near a normal sized cup I think it’s “giant”.
Cookies. So hot right now.
Fresh out of the oven
Those... those uhhhh........ Those are considered giant?
Saved me asking.
I was also confused.........those are basically the average size of all the cookies I make..........
Looks average to me, yeah.
They're not even as big as chocolate chip cookies you get at most grocery store bakeries.
This is an infringement on the copyright of Mickey Mouse. Prepare to have those cookies confiscated, a lawsuit is on the way.
Walt Disney Company
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.
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!
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?
Clearly you are new here. We use bananas for scale.
Omg those look amazing!
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.
Thank you so much for the compliments. I hope you find the variation worthwhile!
This look perfect
My friend and I both have the same glasses. Thanks Walmart
These look absolutely wonderful! Nice and gooey the way I like them!
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!
Milk is such a key part to a excellent cookie experience.
FUCK YES. My mouth is drooling
That's large. Not giant.
Well. I guess they're pretty big...
Damn it op! Now I want cookies
Gonna need a banana for scale
I have those same plates.
Mm my favorite kind of chocolate chip cookie!
I can taste the deliciousness of drinking the milk after taking a bite of those cookies already.
Damn. Those look picture perfect.
Looks so good!
Just made them! Best chocolate chip cookies I’ve ever made! https://i.imgur.com/m1zc2MY.jpg
Right? They're soooo good. And yours are making me want to make more for myself. Yummm.
They were deliciousssss. Should’ve put them in a Tupperware when cooled to keep them softer.
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...
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.
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...
I just made these and they turned out awesome! You do need to follow the recipe to a T tho!
Can I ask what type of baking sheet you used to bake them in please? Dark/Light, Rim/No Rim and what its made out of if you know? They look great!
Dark, rimmed and lined with parchment paper.
But they can't fit the glass!
Buy a bigger glass
Break them in half?
/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
Don't use stone slabs as a cutting board unless you want to ruin the edge on your knife.
Yeah, that's my pastry board. :) I can't wait to have nice countertops for rolling, but for now I make do!
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