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Perfect Chocolate Chip Cookies

by on February 15, 2010 in Cookies, Desserts February 15, 2010 CookiesDesserts
See post on ivoryhut’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Description

When Chris Kimball of America’s Test Kitchen asked folks to give this a try and see if they are, indeed, perfect chocolate chip cookies, I obliged. In the name of science. And research. Two batches later, I had my answer: absolutely yes.

Ingredients

  • 1-¾ cup Unbleached All-purpose Flour
  • ½ teaspoons Baking Soda
  • 1-¾ stick Butter
  • ½ cups Granulated Sugar
  • ¾ cups Packed Dark Brown Sugar
  • 1 teaspoon Table Salt
  • 2 teaspoons Vanilla Extract
  • 1 whole Large Egg
  • 1 whole Egg Yolk
  • 1-¼ cup Semisweet Chocolate Chips
  • ¾ cups Chopped Pecans Or Walnuts, Toasted (optional)

Preparation

Preheat oven to 375 degrees. Combine flour and baking soda in a bowl. Whisk and set aside.

Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 1 to 3 minutes. Transfer it to a bowl and mix in the remaining butter until melted.

Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.

Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts.

Form dough balls about 3 tablespoons in size, and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 10-14 minutes (mine took 10 minutes), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.

2 Comments

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Rachel on 4.24.2010

We made these twice this week and they are just what I was looking for. Absolutely the best!

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winechick on 4.22.2010

OMG!! These are the PERFECT chocolate chip cookie! Wonderful…crispy on the outside & chewy inside. Thanks for the recipe!

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B Pansy on 8.13.2010

i found these via the blog “tracy’s culinary adventures” a few months ago and have since made them probably 10 times. they are to die for!!! so glad to see them here so i can add them to my recipe box ;o)

sometimes i add nuts
sometimes i sub 3/4 c whole wheat flour
i usually reduce the white sugar some, and i learned the hard way that honey doesn’t work.

my kitchenaid mixer works fine for this.

i use my mellonball scoop, fill a sheet pan, freeze em, bag frozen dozens and dozens, and take out as needed/wanted/demanded ~ i often make the recipe doubled, just to stock the freezer!

the browned butter adds a super great caramel-ly kinda flavor ~ sooooo good!!

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