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· Is anything as iconic in the realm of hand-held American desserts as the chocolate chip cookie? As I learned when I made Team Toll House Cookies, the first chocolate chip cookie…My fave choc chip cookie recipe form America's Test Kitchen. The browned butter makes all the difference!My fave choc chip cookie recipe form America's Test Kitchen. The browned butter makes all the difference!Cook’s Illustrated Perfect Chocolate Chip Cookies are large, bakery-style cookies made with browned butter and dark brown sugar for a toffee-like flavor and soft texture. Can we talk chocolate chip cookies today? I feel like I have been to the moon and back when it comes to how many chocolate chip cookie recipes I’ve tried over the ten year span since I started this site. I’ve done the back-of-the-Nestle-bag thing, the pudding chocolate chip cookies, the thick and chewy chocolate chip cookies, the copycat soft batch chocolate chip cookies, the New York Times chocolate chip cookies, Alton Brown’s “The Chewy” chocolate chip cookies, and I’ve created my own versions of some of those, too. For the longest time, the Cook’s Illustrated/America’s Test Kitchen thick and chewy chocolate chip cookies were my go-to cookie. Then I made the New York Times chocolate chip cookie recipe (from Jaques Torres) and my world was turned upside down. Enormous cookies, super thick and chewy, dark chocolate, flaky sea salt… they were a dream! But they also involved planning ahead, which isn’t always possible when you want cookies RIGHT NOW (or at least in the next two hours). So, I sort of made my own version of that (as well as a peanut butter cup version that is like whoa). As you can see, I’m a tad bit, shall we say, non-committal when it comes to my chocolate chip cookies… always looking for the next best thing. But, life’s too short to miss out on the opportunity to uncover the most amazing, PERFECT chocolate chip cookie ever, right? Last weekend, I returned to this Cook’s Illustrated perfect chocolate chip cookie recipe that I had tried multiple times nearly five years ago. I had been underwhelmed with it at the time, but perhaps time heals all wounds because as far as I’m concerned, they turned out absolutely perfectly this time around. What Makes a Perfect Chocolate Chip Cookie?Admittedly, this is totally subjective and you and I may not see eye-to-eye on it. Heck, my husband and I have VASTLY differing opinions on what makes a chocolate chip cookie perfect, so when I can create a cookie that we both REALLY LIKE, it’s a huge win. This is what I need from my perfect chocolate chip cookies:
These Cook’s Illustrated perfect chocolate chip cookies check off all of my requirements above, AND it’s a cookie that my husband and I both loved. Total home run here! What Makes These Cookies Different?There are a few different aspects to these cookies that makes the “perfect” moniker worthy:
The Verdict?Perfect! Seriously, the Cook’s Illustrated Perfect Chocolate Chip Cookies are utterly fantastic cookies. They can be whipped up quickly, they have great flavor, and the perfect texture – golden brown, wrinkly edges and soft and puffy centers. My only regret is not making a double batch of these! One year ago: Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes Cook's Illustrated Perfect Chocolate Chip CookiesYield: 16 cookies Prep Time: 1 hr Cook Time: 28 mins Total Time: 1 hr 30 mins Large, bakery-style chocolate chip cookies made with browned butter and dark brown sugar for a toffee-like flavor.
Nutritional values are based on one cookie Calories: 291kcal, Carbohydrates: 34g, Protein: 2g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 49mg, Sodium: 190mg, Potassium: 114mg, Fiber: 1g, Sugar: 21g, Vitamin A: 345IU, Calcium: 25mg, Iron: 1.7mg Course: Snack Cuisine: American What does Brown Butter do to cookies?Brown butter really is the secret sparkle to so many baked goods. Brown butter adds a depth, richness, and irresistible nutty flavor to cookies, cakes, and breads. It's a simple pleasure that feels like a luxury.
What makes cookies moist and chewy?Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
How do you know when Brown cookies are done?Perform a visual check first. The edges underneath the cookie should be golden brown, and there should no longer be a noticeable sheen. You can also tap the edges. If there is no indent, they're done.
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