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