I have always talked about the search for the best Chocolate Chip Cookie recipe. And I have no idea why I haven’t tried this recipe sooner. I have heard about it often from friends.
Cook’s Illustrated did some serious work testing for this recipe. And I think they NAILED it. They are just what they claim. “A chocolate chip cookie that’s moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch” These cookies TOTALLY live up to the hype.
Cook’s Illustrated is kind enough to have their recipe on their website without having to be a member to their site. (Thank you very much!) Also instead of chocolate chips, I used Trader Joe’s Mini Peanut Butter Cups….couldn’t resist. I put them in the freezer for a bit so that they wouldn’t entirely melt while the cookies baked. FYI.
Perfect Chocolate Chip Cookies (Source: Cook’s Illustrated)
- 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2teaspoon baking soda
- 14tablespoons unsalted butter (1 3/4 sticks)
- 1/2cup granulated sugar (3 1/2 ounces)
- 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1teaspoon table salt
- 2teaspoons vanilla extract
- 1large egg
- 1 large egg yolk
- 1 1/4cups semisweet chocolate chips or chunks (see note)
- 3/4cup chopped pecans or walnuts, toasted (optional)
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.
I had to take a picture of the perfect scoop before I baked them!
I also think that this is a great cookie base and look forward to trying it with chocolate chips, butterscotch chips and any other goodies I can think of.