Any day is the perfect day to enjoy a delicious chocolate chip cookie! This delicious recipe here is part of America's Test Kitchen book, The Perfect Cookie. And although not an original recipe of mine, I want to share this recipe because it has become a favorite at home. And with a few adjustments of my own from the original recipe, this will help you achieve a crispy, chewy, delicious cookie that will please everyone in the family!
🥣 Cooking Time: 10-12mins
🍲 Serves: 38 cookies
Ingredients
1-¾ cups of all-purpose flour ½ teaspoon of baking soda 14 tablespoons of unsalted butter ¾ cups of brown sugar ½ cup of granulated sugar 2 teaspoons of vanilla extract 1 teaspoon of salt 1 large egg plus 1 yolk 1-¼ cups of semisweet chocolate chips
Directions
1. Start by combining the flour and baking soda together in a bowl, and set aside.
2. In a small saucepan, melt 10 tablespoons of butter over medium heat. Continue to cook, constantly swirling with the help of a rubber spatula, until the butter is dark and golden brown. This will take 1-3 minutes, and you will start notice a nutty aroma.
3. Remove the butter from the heat and transfer to a large bowl. Stir in the remaining 4 tablespoons of butter until melted.
4. With the help of a hand mixer, or a stand mixer, combine the melted butter, brown sugar, granulated sugar, vanilla, and salt. Whisk everything until incorporated.
5. Whisk in the egg and yolk until no lumps remain. This will take approximately 30 seconds until you have a very smooth mixture.
6. Let the mixture rest for 3 minutes, then whisk for 30 seconds. Repeat this process of resting and whisking 2 more times until the mixture resembles a smooth, thick, and shiny melted caramel.
7. Using a rubber spatula, stir in the mix of flour and baking soda until combined. Then proceed to add 1 cup of chocolate chips, and stir everything together. If your dough starts to melt, refrigerate for 10-15 minutes before proceeding to the next steps.
8. Adjust a rack in the middle of your oven, then proceed to preheat your oven at 350F. Then, line 2 baking sheets with parchment paper.
9. Then, using a measuring tablespoon, scoop the dough and roll into small balls. Use the remaining ¼ cup of chocolate chips to press more chips on top of the balls.
10. Place the cookie dough balls on the baking sheet, and space them 2 inches apart.
11. Bake the cookies, one sheet at a time for 10 to 12 minutes, or until they have a golden-brown color. Make sure to rotate the baking sheet halfway through baking.
12. Once done, transfer the cookies to a wire rack, and let them cool completely before serving. At this point the edges of each cookie should be crispy while the center is still soft and puffy. Enjoy!
Notes:
Depending on how large you want your cookies, you may use a much larger measuring spoon such as an ice-cream scoop.
Keep in mind a larger diameter increases the contrast between much more crispy edges and less chewy centers.
My husband and I always debate between crispy and soft cookies. He prefers his cookies soft and chewy, while I prefer mine crispier. Since we grew up eating cookies with different textures, we decided to compromise. Doing scoops of 1 tablespoon at a time helped us accomplish the perfect cookie texture we both enjoyed. This is what helped us obtained cookies with crispy edges, and soft, puffy centers.
If you do not want to cook all your cookies at once, you can always freeze them in an airtight container or wrapped in plastic wrapper for up to 1 month.
If you freeze the cookie dough, you can bake the frozen dough balls at 300F for 25-30 minutes.
If you'd like the original step by step recipe, or would like to learn more about baking cookies, check out the America's Test Kitchen Perfect Cookie cookbook! I've left the link below: <https://www.amazon.com/Perfect-Cookie-Ultimate-Foolproof-Brownies-ebook/dp/B0721HJR48/ref=sr_1_1?dchild=1&keywords=america%27s+test+kitchen+perfect+cookie&qid=1588486904&sr=8-1>
Commentaires