Thursday, January 21, 2010

The Best Chocolate Chip Cookies

I have fond memories as a young girl helping my mom in the kitchen.  I especially loved baking, something I'm proud to say, has been passed on to my two boys who love helping me in the kitchen!  
My family raves about this chocolate chip cookie recipe, the cookies are crispy on the outside, yet soft and chewy on the inside.  They have a rich nutty flavor which is the secret to this yummy goodness!  I hope you enjoy this recipe as we do.  Please read all the instructions before you start...also, I have high altitude notes at the end for my CO friends.

Perfect Chocolate Chip Cookies, from Cooks Illustrated

1 3/4 cups (8 3/4 ounces) unbleached all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter (*don't use a non-stick skillet to brown the butter.)
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 1/4 ounces) packed dark brown sugar
1 teaspoon sea salt (or table salt)
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (guittard or ghiradelli preferred)
3/4 cup chopped pecans or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat to 375 degrees. Line 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 a nutty aroma, 1-3 minutes. Remove skilled from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter and 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.

4. Scoop dough (about 3tbsp) onto cookie sheet 2 inches apart. Bake cookies until they are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes. Transfer baking sheet to wire rack.

***High Altitude Notes: add 1 tablespoon flour, increase baking soda to 1 tsp, reduce granulated sugar by 1 tsp.

No comments: