TOP 5 UPDATE: This cookie may or may not be as good as the New York Times chocolate chip cookie, but it’s more convenient because it doesn’t call for all the different flours and the browned butter flavor really does make it special. My expectations might have been too high the first time I made it because I thought it was good, but not great. However, people who tried these thought they were incredible and I’ve found myself making these again and again because they are so easy and convenient. For that reason, this cookie goes on my Top 5 Chocolate Chip Cookie List.
UPDATE: Patsy K got permission from CI to publish it on her blog, so you can get the full recipe here.
Today’s cookie was recommended by Sue, who found it in the new issue of Cook’s Illustrated. I can’t wait to get my copy because I want to read CI’s thought process in creating this recipe; but for now, here’s a review of the cookie. I’m not posting the recipe because a) I didn’t make any changes and b) it’s brand new. However if you must have the recipe now, sign on to Cooks Illustrated. If you’re lucky, a pop-up will come up and offer you a free one-day trial.
Sue described the cookies as thick, not-too-greasy, toffee like. I agree. They have an excellent texture and are thick and sturdy. I liked these a lot, but am not very happy with the type of chocolate chips I used. The cookies are big, so I think they’d be better with larger chocolate chips (like Ghirardelli Bittersweet) or chunks of really dark or bittersweet chocolate.