Perfect chocolate chip cookies

In recipe on February 14, 2011 at 7:00 pm

I adore superlative titles in recipes. The BEST BBQ sauce? There! MOST creamy mashed potatoes? I’ll try it! PERFECT chocolate chip cookies? Huzzah!

If anyone deserves to use ultimate adjectives, it’s the good folks over at Cook’s Illustrated. They will try every iteration of a recipe in order to provide you with its Platonic ideal.

Now, I usually cut corners in the kitchen. For this recipe, though, I followed every step (okay, almost every step). I’d advise you to do the same if you want these expert results.

Because you know what? THESE ARE PERFECT CHOCOLATE CHIP COOKIES. And it’s worth it.

I defy you to think otherwise.

Oh – and Happy Valentine’s!

Perfect chocolate chip cookies
Adapted respectfully from Cook’s Illustrated

  • 1¾ c. all-purpose flour
  • ½ tsp. baking soda
  • 14 tbl. (1¾ sticks) unsalted butter
  • ½ c. white sugar (I used organic cane sugar; white sugar will give you a smoother cookie I imagine)
  • ¾ c. brown sugar (packed)
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 egg
  • 1 egg yolk
  • 1 c. chocolate chips (sweet or semisweet).
  • ¾ c. chopped pecans or walnuts, toasted (optional)

1. Preheat oven to 375, making sure the oven rack is in the middle.
2. Mix flour and baking soda in a bowl.
3. In small skillet over medium-high heat, melt butter (2 – 4 minutes, depending if butter was frozen). Watching the pan carefully and stirring, cook until butter has browned and smells nutty (1-3 minutes more). Take off heat and pour butter into large bowl.
4. Whisk in sugars, salt and vanilla. Mix in egg and egg yolk slowly, stirring out any lumps (30 seconds). Allow the dough to stand for 3 minutes, then mix another 30 seconds. Repeat this twice. You’re looking for a really even, thick consistency.
5. Slowly stir in flour mix, making sure not to over-mix. Add chocolate chips.
6. Use an ice-cream scoop or two greased spoons to spoon cookies on baking trays covered in parchment paper. Place in oven, only one tray at a time.
7. Cook for 10 to 14 minutes, rotating tray halfway through. Remove and let cookies cool on wire racks.


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