My all-time favorite sweet treat is, without a doubt, the chocolate chip cookie. Everyone has their own version of the “perfect” chocolate chip cookie; my version of perfect has a soft chewy middle, slightly crisp edges and a good chocolate-to-cookie ratio. I spent years, trying different recipes including Deb Perelman’s take, David Lebovitz’s and the New York Times’s proclaimed “best” chocolate chip cookie. They were all very very good, but my absolute favorite, perfection in a chocolate chip cookie is from Cook’s Illustrated Perfect Chocolate Chip Cookies. You will probably want to make a double batch so that you can freeze half and have quick chocolate chip cookies whenever the desire strikes. What is your favorite sweet treat?
From Cook’s Illustrated Perfect Chocolate Chip Cookies (I slightly adapted the directions.)
Makes about 30 3-inch cookies
1 3/4c all-purpose flour (8 ¾ oz)
½ tsp baking soda
14 tbs butter (3.5 oz)
1/2 cups granulated sugar
¾ cups packed dark brown sugar (5 ¼ oz)
1 tsp table salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups chocolate chips
¾ cup chopped nuts (optional – I don’t like nuts in my cookies)
- Preheat oven to 375°F/190°C. Line two baking sheets with parchment paper.
- Whisk flour and baking soda in a bowl and set aside.
- Melt 10 tbs of butter in a skillet on medium high heat and continue to cook until it is browned. Pour melted butter into a large bowl and stir in the remaining 4 tbs of butter until melted.
- Add both sugars, salt and vanilla to the butter and whisk to incorporate. Add egg and yolk and continue to whisk until smooth.
- Let mixture stand about 3 minutes then whisk again for 30 seconds. Repeat mixing/standing process 2 more times.
- Use a spatula to stir flour mixture into butter mixture until just combined.
- Stir in chocolate chips and nuts.
- Shape golf ball sized lumps of dough with your hands and place on parchment sheet (I got about 12 cookies per sheet).
- Bake cookies 10-14 minutes until edges are golden but the center is still a bit puffy. (My cookies took about 11 minutes). Rotate halfway through for even baking. Be vigilant at the end. An extra minute can burn the edges and make the cookies much more crisp than chewy.
- Transfer cookies to a rack to cool.
Note: To bake frozen cookies, no need to defrost the dough. Just add an extra minute or two to the baking time.