Tag Archives: Chocolate Chip Cookie

Chocolate Chip Cookies, Take Two

I promised you that I would make cookies again before the summer is up. Here they are.

This recipe I pulled out of The America’s Test Kitchen Family Baking Book. The experts swear by melted butter to keep the cookies chewy. I whole-heartedly agree since I’ve been using it for years, both in CCC’s and my blondies. One thing to note is to make sure the butter is sufficiently cooled before creaming with the sugar or else the sugar melts, which effects the spread. Speaking of melted butter, I want to try using browned butter to make chocolate chip cookies one day. I imagine that would amp up the caramel taste even more.

The Test Kitchen says to add a bit of extra fat to the cookies to ensure tenderness, which I also agreed to. They did this in the form of an extra egg yolk. They also used a substantial proportion of brown sugar to white sugar because brown sugar is hygroscopic and will keep moisture locked in. I reduced the white sugar by half than what was called for in the recipe. The cookies were plenty sweet.

I also chilled the dough for about 6 hours before baking. Shaping the dough into balls poroduced more evenly spread cookies. Oh, and pecans. I added toasted, chopped pecans. They added such a marvelous flavour and picked up the vanilla notes in the cookies. I reduced the vanilla by half a teaspoon and added a bit more baking soda. This overleavens the recipe, thus preventing puffy cookies, encourages wrinkling, and enhances browning because the dough will be basic in nature.

I put eight balls of dough in my mini muffin tin and then baked up like little tarts, wonderfully chewy. Below is the original recipe with my notes.

America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies
adapted from The America’s Test Kitchen Family Baking Book
makes about 32 cookies

2 c. plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda (I added 1/4 ts. more)
1/2 tsp. salt
3/4 c. unsalted butter, melted and cooled
1 c. packed light brown sugar
1/2 c. granulated sugar (I used 1/4 c.)
1 large egg
1 egg yolk
2 tsp. vanilla extract (I used 1 1/2 tsp.)
1 1/2 c. chocolate chips
(3/4 c. toasted, chopped pecans, optional)

  1. Cream the melted, cooled butter and the sugars until blended.
  2. Mix in the egg and egg yolk and vanilla.
  3. Blend in by hand the flour, baking soda, salt, chocolate chips, and pecans.
  4. Chill 6 hours or overnight, or even longer if you’d like, or proceed directly.
  5. Roll into balls and place on baking sheets lined with parchment paper.
  6. Bake at 325 degrees (preheated oven) for 10 minutes or until slightly browned around the edges.
  7. Do not overbake, let the cookies cool for 10 minutes on the baking sheet before removing.
  8. Keep in an airtight container at room temp, to preserve all the lovely chewiness.

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The Search is On…CCC Take-One

In fact, it’s never been off. I’m not sure if it will ever end. I’m not sure if I even WANT it to end.

The. PERFECT. Chocolate Chip Cookie. Or CCC, to save me from typing it all out. 😄

Does such a thing exist you ask? Or is it purely the stuff of legends? Well, probably like you, I’ve made many chocolate chip cookies and used many recipes. And I don’t remember all that I’ve made. It probably all went something like this.

Mix. Bake. Devour.

Somewhere in the back of my mind I must have thought occasionally, “this one isn’t like the last….it’s puffier….it’s chewier…it’s less sweet….it’s OOH SOOO GOOD…” etc etc. I honestly don’t know what makes a perfect cookie. Sometimes within the same batch I get different standards of cookies. I also like the cookie part better than the chocolate chips.

Yes. I’m one of those people. I recall hearing this somewhere: As proof to how much a boyfriend loved his girlfriend, he used to make her chocolate chip cookies. Except she didn’t like them. Not as they are anyways. She liked the chocolate chip cookies without the chocolate chips. So what does the devoted man do? Pick out every single chip for her of course. Now, I’m not that picky. I just prefer a cookie with fewer chips. (Now, aren’t you lucky Ian?) Maybe it’s the inner health freak demanding me to show some restraint. Although if I’d already sinned by picking up and biting into the cookie, what’s a few extra chocolate chips going to do? Plus when I make cookies, I MUST make them huge. MUST. I’m OCD like that.

If you’d like to continue the search for that cookie. Read on for the recipe.

Chocolate Chip Cookies (Take one, one this blog that is)

2 1/4 cups flour
1 cup butter, melted (I’m sure this gives it a different texture than recipes with softened butter, but
I gotta experiment and document to be able to tell you exactly what, which will happen some day)
1 cup light brown sugar, packed
1/2 cup white sugar
1 large egg (I’ve also got this vague feeling that I don’t like a lot of egg in my cookie, makes them puffier)
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
As many chips as you’d like! 😀 (typically about 2 cups for the people who eat chocolate chip cookies for the chocolate chips)

Preheat oven to 350 degrees. Cream, or more like, mix, the melted butter and the sugars until well mixed. Add the egg and vanilla and mix well. Now I used to be such a good girl and whisk my remaining dry ingredients together in a separate bowl, then add to the creamed mixture. Now I just put everything in the bowl and give it all a good mix. Works fine too. Do what you’d like. Then add the chocolate chips. Mix until distributed.

Drop with two spoons or an ice cream scoop onto greased cookie sheets. I line mine with parchment paper, which reduces spread and produces neater edges than the greased sheet. I use anywhere from 1/4 cup of dough to 1/3 cup of dough per cookie. Did I mention that I’m kind of obsessive about huge cookies? Sometimes I make them even bigger. Split a cookie with a friend. Do what you must. I find bigger cookies to taste better and have better texture. Be sure to leave plenty of space in between the dough, or else they run into each other and you end up with square cookies. Bake in the preheated oven for 8-12 minutes, depending on how big your cookies are. Let cool for a couple of minutes before removing from the cookie sheets. Eat while warm for the maximum effect. 😀

So how do you like your CCC?

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