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)
- 1/2 cup granulated sugar (100 grams)
- 3/4 cup packed dark brown sugar (150 grams)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut aminos optional
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups unbleached all-purpose flour (245 grams)
- 1/2 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips or chunks
- 3/4 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. Add both sugars, salt and vanilla ( and coconut aminos if you are curious) 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, about 1 minute. Stir in chocolate chips.
- Scoop the dough into balls of 1 tablespoon each (or use a medium cookie scoop). At this point you can chill the balls or bake immediately.
- Preheat oven to 375 degrees F. Place on parchment lined baking sheets, 2 inches apart. Bake 10-14 minutes at 375 degrees F.
