Chocolate chip cookies

Posted in baking, dessert, food at 1:58 pm by wingerz


Given their ubiquity, you’d think that chocolate cookies would be easy to bake. Unfortunately I’ve been somewhat terrified of making them due to several bad experiences, most likely resulting from using butter that wasn’t at the right temperature. Some recipes also suggest refrigerating the dough for 36 hours, but who has time for that?

I’m a big fan of this recipe, even though I overbaked the cookies by a few minutes the first time I made them. They’re chewy and have a nice toffee flavor thanks to the browned butter. Also, because I was lazy I baked two batches at once, even though the recipe calls for baking one batch at a time.

Perfect Chocolate Chip Cookies
from Cook’s Illustrated

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 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 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan 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.


  1. Brian said,

    December 27, 2009 at 9:42 pm

    Yo! I’m now slave to a NY Times recipe that calls for the 36h refrigeration…TOTALLY worth it, no joke. Try it.

  2. wingerz said,

    December 28, 2009 at 3:45 am

    what if i want cookies NOW? i’ll give the nyt recipe a try sometime though; i’m intrigued.

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