New Cook's Illustrated Chocolate Chip Cookie
An easy browned butter chocolate chip cookie recipe from Cook's Illustrated
Servings 16
Cost 5
Ingredients
- 14 tablespoons unsalted butter (196 grams)
- ½ cup granulated sugar (100 grams)
- ¾ cup packed dark brown sugar** (150 grams)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups unbleached all-purpose flour (245 grams)
- ½ teaspoon baking soda
- 1 ½ cups semisweet chocolate chips or chunks
- ¾ cup chopped pecans or walnuts toasted (optional)
Instructions
- Brown 10 tablespoons of the butter in a large skillet or saucepan. Pour browned butter into a mixing bowl, scraping up all brown bits, then add remaining 4 tablespoons of butter and whisk until fully melted. The added butter will cool it a bit, but it's best to let it cool slightly longer (another 10 minutes).
- Add both sugars, salt and vanilla and whisk until blended, then whisk in the egg and yolk. Let mixture stand for 3 minutes.
- After 3 minutes, whisk again for 30 seconds. Let stand for another 3 minutes, then whisk again. The standing time helps dissolve the sugar with the theory being that more dissolved sugar in the batter will contribute to extra caramelization while baking.
- Combine the flour and baking soda in another bowl. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in chocolate chips.
- Divide the dough to make 16 equal balls. At this point you can chill the balls or bake immediately. For large cookies, divide the dough into 10-12 balls. Put the dough balls on a plate, cover with plastic wrap and chill for at least 12 hours or up to 3 days. After 3 days, you can freeze them.
- Preheat oven to 375 degrees F. If you chilled the portioned dough, you can bring them to room temperature or bake cold. I honestly do both things. They bake more evenly if brought to room temperature.
- Place shaped balls on parchment lined baking sheets, 2 inches apart. Bake 10-14 minutes at 375 degrees F. For the larger cookies, expect to bake for around 18 minutes. If the dough is cold, the cookies will take longer to bake.
Notes
Or use light brown sugar and add 1 teaspoon of molasses to the batter.
