These are IT! I'm always testing different chocolate chip cookie recipes--It's been an obsession for years. Whenever someone says theirs is the best, I feel inclined to be the judge of such a bold statement! I'm usually a little let down. I also have major issues with any recipe the says Mrs. Fields. Really no one has ever come close...until now. Cooks Illustrated has done it, they've calmed my inner cookie beast! They tested hundreds of recipes, and figured out what makes a perfectly crispy, yet chewy cookie. I'm in love!
Classic Chocolate Chip Cookies
Slightly adapted from Cooks Illustrated
2 cups plus 1 Tb flour (Spoon flour into cup then scrape off excess-this really makes a difference)
1/2 tsp baking soda
2 cups plus 1 Tb flour (Spoon flour into cup then scrape off excess-this really makes a difference)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cubes (3/4 cup)melted butter (be sure not to over heat- just until creamy)
1 cup packed dark brown sugar (I use 1/2 dark and 1/2 cup light)
1/2 cup white sugar
1 egg
1 egg yolk
1 Tb pure vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 325 degrees.
In a bowl whisk together flour, baking soda, and salt-set aside.
In a mixer, cream melted butter and sugars together until well blended. Beat in vanilla, egg, and yolk until light and creamy looking. Let mixture sit for 5 minutes (this helps the egg absorb into ingredients). Pulse a few more times then add flour mixture until well blended. Add chips try not to over mix. I let the dough sit another 5 to 10 minutes. This results in a better looking/texture cookie. Trust me!
Scoop 1 rounded tablespoon of dough onto parchment lined baking sheet.
Preheat oven to 325 degrees.
In a bowl whisk together flour, baking soda, and salt-set aside.
In a mixer, cream melted butter and sugars together until well blended. Beat in vanilla, egg, and yolk until light and creamy looking. Let mixture sit for 5 minutes (this helps the egg absorb into ingredients). Pulse a few more times then add flour mixture until well blended. Add chips try not to over mix. I let the dough sit another 5 to 10 minutes. This results in a better looking/texture cookie. Trust me!
Scoop 1 rounded tablespoon of dough onto parchment lined baking sheet.
Bake for 12 to 13 minutes. Be careful not to over bake! Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
p.s. These aren't as good the next day, only a few have made it that far to tell the tale. I scoop and freeze if I don't bake all the dough the same day.
p.s. These aren't as good the next day, only a few have made it that far to tell the tale. I scoop and freeze if I don't bake all the dough the same day.
