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“Perfect” Chocolate Chip Cookies

The newest issue of Cook’s Illustrated land on my doorstep and featured a recipe for “Perfect Chocolate Chip Cookies” so needless to say, I had to try it.

 

The recipe is a little fussy, it involves an extra step of browning the butter (which is great if you always forget to take the butter out to soften) and there’s a step that involves stirring for 30 seconds and then waiting for 3 minutes and repeating this process three times.

 

I had high expectations for these cookies. The cookie dough was delicious. The nuttiness of the brown butter really came through. But after baking, the nuttiness was barely detectable. The recipe makes 16 cookies, because these are 3 times bigger than a regular cookie, which mean you feel three times as guilty.Don't get me wrong, it's a good cookie, but it's not "perfect."

 

Here’s the recipe, try it and compare for yourself.

Makes 16 cookies.   Published May 1, 2009. From ATK Books.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

1 3/4

cups unbleached all-purpose flour (8 3/4 ounces)

1/2

teaspoon baking soda

14

tablespoons unsalted butter (1 3/4 sticks)

1/2

cup granulated sugar (3 1/2 ounces)

3/4

cups packed dark brown sugar (5 1/4 ounces) (see note)

1

teaspoon table salt

2

teaspoons vanilla extract

1

large egg

1

large egg yolk

1 1/4

cups semisweet chocolate chips or chunks (see note)

3/4

cup chopped pecan or walnuts, toasted (optional)

Instructions

1.      1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2.      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 nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3.      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 and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4.      4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5.      5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Recipe Testing

Don't Bake in Batches Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.

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