Okay, so I know its hard to go wrong on a Chocolate Chip Cookie (CCC), but I thought I would inform you as to the best one ever made. Brian got this magazine from American's Test Kitchen where they test recipes over and over and and have professional tasters decide what is the best.
The cookie recipe they came up with was "perfected" after 48 batches and adjusted every which way. We took them up on their title and sought to compare to our favorites. In the end, we have to agree with the magazine. These cookies are the best CCC I have ever had. Judge for yourself.
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1 3/4 Cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (important that it isn't salted)
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 egg yolk
1 1/4 cups sesisweet chocolate chips or chunks
3/4 cup chopped nuts (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Whisk flour and baking soda together in medium bowl; set aside.
3. 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 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 table spoons butter into hot butter until completely melted.
4. 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, giving dough final stir to ensure no flour pockets remain.
5. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets.
6. 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; cook cookies completely before serving.
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Seriously, AMAZING!
Different than any CCC I can remember having but really, really, really good.
Tell us what you think.
