Cook's Illustrated Perfect Chocolate Chip Cookies
User Reviews
4.6
Cook's Illustrated Perfect Chocolate Chip Cookies
Description
This recipe uses a combination of all-purpose flour and baking soda as leavening. The key is browning the majority of the butter in a skillet, which imparts a rich, nutty aroma and flavor. The residual warmth melts the remaining butter, blending it smoothly into the mixture. Brown sugar contributes moisture and caramel notes, while granulated sugar adds sweetness and helps create a crisp edge.
Vanilla extract enhances the overall flavor, and the use of both whole egg and egg yolk provides richness and chewiness. The dough undergoes cycles of resting and whisking to fully incorporate ingredients and avoid lumps.
Semisweet chocolate chips are folded in for evenly distributed melty pockets. Baking at 375°F on parchment-lined sheets yields cookies with crisp edges and a just-set center. Precision in the mixture, particularly using weight measurements, helps achieve consistent results.
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter divided
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 1¼ cups semisweet chocolate chips
Instructions
- 1. Preheat oven to 375 degrees F. Line 2 large (18x12-inch) baking sheets with parchment paper.
- 2. In a medium bowl, whisk together the flour and baking soda; set aside.
- 3. Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.
- 4. Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.
- 5. Scoop the dough into 16 even portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
- 6. Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Use weight measurements rather than volume for best accuracy and consistent cookie texture.
- Light brown sugar can substitute dark brown sugar but will yield a less pronounced butterscotch flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 190mg | 8% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 345IU | 7% |
| Calcium | 25mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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