Monday, October 10, 2016

Chocolate Chip Cookies, America's Test Kitchen recipe

1 ¾ cups unbleached all-purpose flour, (8 3/4 ounces)
½ teaspoon baking soda (mix it with the flour)
14 tablespoons unsalted butter, (1 3/4 sticks)
½ cup granulated sugar, (3 1/2 ounces)
¾ cups packed dark brown sugar, (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips, or chunks (see note)
¾ cup chopped pecans, or walnuts, toasted (optional)

Preheat oven to 375. Line 2 baking sheets with parchment.

Brown 10 tbsp butter about 2 minutes after melting until dark golden brown and nutty smelling. Add the other 4 tbsp butter and melt.
Whisk the sugars, salt, and vanilla together. Add the egg and yolk and mix. Let it sit 3 min, then whisk for 30 seconds again, then wait 3 min and whisk 30 seconds again. Maybe one more time. Should be thick, smooth, and shiny.
Stir in flour and baking soda mixture.
Stir in chocolate chips and nuts.
Divide into 16 cookies, bake one tray at a time, 10-14 min.

Dan's note: I'd make them smaller, these are huge. Maybe 32 cookies? They say the bigger cookies have a good mix of chewy and crispy. But man, they're too big.

Source: America's Test Kitchen,

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