For my first food post I decided a good place to start would be chocolate chip cookies! Everyone loves cookies, and even better… chocolate chip ones are the best. Melted pockets of chocolate, gooey centers, crunchy edges and a perfect marriage of butter and sugar…YUM!
I had to do some research of my own to figure out which recipe I wanted to share with all of you, and which one would be worth a blog post. After perusing my many cook books new and old, I found one that was blog worthy.
I have never made this recipe before, but as it’s in the “All-Time Best Recipes” from Cook’s Illustrated I figured I had a pretty good chance of producing an amazing cookie.
Well it’s a good thing I followed every step, these cookies turned out better than I had expected and I loved every bit and had trouble not eating the whole batch!
The Perfect Chocolate Chip Cookie
Makes 16 cookies
*Avoid using a non-stick skillet to brown the butter; the dark color of the non-stick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
1 ¾ cups (8 ¾ ounces) all-purpose flour
1 ½ teaspoon baking soda
14 tablespoons unsalted butter
¾ cup packed (5 ¼ ounces) dark brown sugar
½ cup (3 ½ ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg plus 1 large yolk
1 ¼ cups (7 ½ ounces) semisweet chocolate chips or chunks
¾ cup pecans or walnuts, toasted and chipped (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Melt 10 tablespoons butter in a 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.
3. Add brown sugar, granulated sugar, salt and vanilla to melted butter; whisk until fully incorporated. Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 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, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, if using. Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
4. Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets.
5. Bake 1 sheet at a time until cookies are golden brown, still puffy, and edges have begun to set but centers are soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet before serving.