Chocolate chip cookies are my favorite, so I'm always trying new recipes to find the absolute perfect one. These by far exceeded my expectations. This recipe comes from The America's Test Kitchen Family Baking Book. This book is now on my "Wish List" since it has lots of cookie recipes and great tips. I did add some milk chocolate chips in addition to the semisweet since that's how I roll. You don't have to, but they add a nice sweetness to the overall flavor.
The trick to making these cookies chewy is to melt the butter, then cool it to room temperature. The dough is easy to work with and not sticky like the normal chocolate chip cookie dough. I make cookies often, so I finally invested in a cookie scoop. The cookies were all the same size and cooked evenly. My kids didn't whine over who's cookie was bigger, so that was a bonus! These are also baked at a lower temperature and longer than other recipes. In case you are curious, this is my new favorite chocolate chip cookie recipe!
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
1 1/2 cups Ghirardelli semisweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.
Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
Note: This recipe made 21 large cookies. Store in an airtight container or cookie jar. These can be reheated in a 300 degree oven for a few minutes for that fresh out of the oven taste the next day.
Source: The America's Test Kitchens Family Baking Book, featured on Serious Eats Recipes
I have had the best luck with America's Test Kitchen and Cook's Illustrated recipes. They always turn out great. These cookies look SOOO good. They will not last long!!ReplyDelete
bookmarked! ha, just love this. i am all about choco-chip cookies. thanks for sharing, looks great!ReplyDelete
Definitely trying these! Look divine!ReplyDelete
Just by looking at your yummy cookies I can already predict that they'll be gone in no time.ReplyDelete
Rhondi - your cookies are perfection! Please visit my blog and claim your reward! Have a great day! http://www.patti-comfycuisine.blogspot.comReplyDelete
Wow, these look delicious! Chocolate chip cookies are one of my weaknesses. I'm saving this recipe to try. Thanks for sharing it!ReplyDelete
Wow these cookies look awesome, it is a great recipe. I wish I had one or two right now to have with my afternoon tea. How is your garden coming along? Hope you are doing well. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
I agree, chocolate chip cookies are my fav as well. And these. look. amazing.ReplyDelete
I love trying out new chocolate chip cookie recipes. I'll give these a shot and maybe make them with browned butter. I did that with Alton Brown's recipe that I also found from Sweets for a Saturday and they turned out great.ReplyDelete
Mmmm, I love a good chocolate chip cookie recipe.ReplyDelete
Thanks for linking up with Sweet Tooth Friday!
the best looking choc chip ever! i just can't get my hands off cookies like these, thank God i'm not your neighbour. .haha~ReplyDelete
These cookies are amaaaaaaaazing! Made a big batch tonight and were a BIG hit! I substituted choc chips with white chips and 1/2 cup of clotted cream fudge :) Happy baker, Hong Kong.ReplyDelete
I just made these, a half batch (using one whole egg)BEST CHOCOLATE CHIP COOKIES EVER. Thank you!ReplyDelete
PS they are the absolute best after refrigerating overnight and out of the oven at 11-12 minutes YUMReplyDelete
is it 1 and 1/2 stick or cups of butter?ReplyDelete
What consistency should the cooled butter be? Is it liquid or solid?ReplyDelete
Hi! I'm posting this comment for all the viewers out there. This recipe is ABSOLUTELY AMAZING!! Simply The BEST recipe for chocolate chop cookies. I tried out this recipe the very day I found this link, BIG HIT I tell you. The really didn't last long! LOL. I'm going to try this again tomorrow. Big day.ReplyDelete
Happy Baking y'all!
hi these cookies seems really good and i would like to try and make them.. i have a question, I'm from Italy and we don't use cups to measure, so how much quantity is it a cup more or less?… cups may be of so many different dimensionsReplyDelete
you can find conversion chart online. Google itDelete