As a rule with cookies in general, I have yet find one I haven’t liked. But I think we all can agree that some are better than others. And thus begins the great cookie debate. I used to swear by the NYT recipe for chocolate chip cookies, but I am now a convert to this recipe. Tested time after time in America’s Test Kitchen, this recipe is that good, I promise, and the secret is all in the butter.
The Perfect Chocolate Chip Cookie (via Cook’s Illustrated)
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1 large egg, plus 1 large yolk
1 1/4 cup semisweet chocolate chips
Set your oven to 375 degrees and place oven rack on middle shelf. Line 2 large baking sheets with parchment paper. In a medium sized bowl whisk together flour and baking soda; then set aside. Melt 10 tablespoons of butter in a large skillet over medium-high heat. continue cooking, stirring constantly, until the butter is dark golden brown (1-3 minutes). Then pour the butter into a heat resistant bowl and add the unmelted 4 tablespoons. Stir until completely melted.
Add brown sugar, granulated sugar, salt, and vanilla; whisk until fully incorporated. Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining. Let mixture stand for 3 minutes, whisk again for 30 seconds. Repeat process 2 times, then mixture will be thick, smooth, and shiny.
Using a rubber spatula, fold in the flour mixture; stir until combined (about 1 minute). Then stir in chocolate chips. Working dough into balls (about 3 tablespoons, so larger than you are used to), place 2 inches apart on prepared baking sheets.
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 to wire rack to cool. Share and enjoy!!