Sunday, May 10, 2009

03.12.09: perfect chocolate chip cookies

This recipe promised to outdo Nestle Toll House's classic. I was of course intrigued. the amounts are slightly different but the main difference may be the browning of the butter which makes the cookies chewier and enhances the flavor and also letting the sugar to rest in the liquids so that it caramelizes when baking. I was not disappointed at all!

Perfect Chocolate Chip Cookies 
By Cook's Illustrated May/June 2009

1   3/4 cups flour
1/2 tsp baking soda
14 tbsp (1.75 sticks) unsalted butter
1/2 cup granulated white sugar
3/4 cup packed dark brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 3/4 cups semisweet chocolate chips (Ghiradelli are the best)

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.

Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tbsp in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly intil butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tbsp butter into hot butter until completely melted.

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. 

Divide dough into 16 portions, each about 3 tbsp. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

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. Cool cookies on rack before serving.

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