I have made Chocolate Chip Cookies for a very long time. The typical recipe is Toll House. I use Ghiaradelli Chocolate Chips and always add an extra teaspoon of vanilla. That is the only change I make to the Toll House recipe. This recipe I did tonight was from Cooks Illustrated. When I first saw the recipe I thought how could anything be better than Toll House. Well, let me tell ya this is one PERFECT Chocolate Chip Cookie. Oh, believe it or not, it is very Simple and even more Delicious!
The Perfect Chocolate Chip Cookie
1 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
14 Tablespoons unsalted butter
1/2 cup sugar
3/4 cup packed dark brown sugar (You can use light brown sugar)
1 teaspoon salt
2 teaspoons vanilla
1 large egg
1 egg yolk
1 1/4 cup semi sweet chocolate chips or chunks (I used milk chocolate chips)
1. Adjust oven rack to middle position and preheat 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. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 3-5 minutes. Remove skillet from heat and using heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 Tablespoons butter into hot butter until melted.
3. Add both sugars, salt and vanilla to the 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 giving dough final stir to ensure no flour pockets remain.
4. Using a 1/4 cup, arrange dough 2 inches apart on parchment lined cookie sheet. I was able to get 6 cookies on one baking sheet. I baked a total of 12 cookies. They were 4 inches wide after they baked.
5 Bake cookies 1 tray at a time until golden brown and puffy and edges have begun to set but centers are still soft, about 10-12 minutes. Transfer baking sheet to wire rack; cool cookies completely before serving.
I know this seems like it would take a long time but it doesn’t. It really is not hard to do at all. It took me under an hour to make and bake these really Simple and Delicious cookies. Give it a try. It is really worth it!!