Last week was a busy one with too many things to cook and bake. It was Teachers appreciation week at school. My daughter wanted to make some cookies for her teachers. She has been talking about baking chocolate chip cookies for the last 2 weeks. We baked cookies and delivered them still hot off the oven to her teachers. I am big fan of America's Test Kitchen show on PBS and wanted to try out their recipe. I think this is the best chocolate chip cookie I have tasted. I baked it for 10 minutes and removed it from the oven and allowed to cool slightly, this I think created a very chewy texture. They are amazing when warm. We made two batches of the recipe and served them warm as a late night snack to our family and friends.
Measuring Cups and Spoons
Perfect Chocolate Chip Cookies Courtesy of America's Test Kitchen
1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
1/2teaspoon baking soda
14tablespoons unsalted butter (1 3/4 sticks)
1/2cup granulated sugar (3 1/2 ounces)
3/4cups packed dark brown sugar (5 1/4 ounces)
1teaspoon table salt
2teaspoons vanilla extract
1 large egg yolk
1 1/4cups semisweet chocolate chips or chunks (added an extra 3/4 cups chocolate chips for nuts)
3/4cup chopped pecans or walnuts, toasted (optional) ( Skipped this ingredient)
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. 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. 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. 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. 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, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.