the best chocolate chip cookies:
Recipe from Cooks Illustrated
Makes 21-24 cookies using a 1 3/4″ ice cream scooper
- 1 3/4 cups all purpose flour – I use King Arthur’s unbleached all purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar (dark brown sugar adds more flavor) – Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food’s organic brown sugar.
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 large egg – The recipe doesn’t call for the eggs to be at room temp, but if I know I’m making them up ahead of time, I will take them out a bit beforehand.
- 1 large egg yolk
- 1 bag (10-ounces) of chocolate chips or chunks (preferably 60% cacao) – I use Ghirardelli 60% cacao chips.
I like to prep all my ingredients ahead of time so when I have to add them they are ready to go.
Adjust rack (or racks if you have 2 ovens) to middle position and preheat oven/ovens to 375 degrees. Line 2 large baking sheets with parchment paper.
Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside. Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.
Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned. Put the remaining 4 tablespoons butter into a large heatproof bowl.
The ice cream scooper I used is 1 3/4″. If I use my 2″ scooper than I get 16 cookies per batch. Arrange cookies 2 inches apart on the prepared baking sheets. You will have 8 dough balls per sheet. Bake cookies 1 tray at a time (or both trays if you have a double oven) until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. You will want to rotate the baking sheets halfway through baking (after 5 minutes).
In my oven the total cooking time is about 10 minutes.
Note: They may look under baked in the center but don’t fret, they will brown and firm up once they are out of the oven.Transfer cookies to wire rack to cool. We always have a cookie when they are still warm and the chocolate chips are gooey! Pair it up with a tall glass of milk and you have the perfect dessert or snack!
I just recently took this recipe and threw it all into a 12-inch cast iron skillet to make the best chocolate chip skillet cookie. So, if you’re looking to make up a “big” cookie then give this skillet cookie a try.