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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ultimate Chocolate Chip Cookies (Americas Test Kitchen) Recipe

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This recipe for Ultimate Chocolate Chip Cookies (Americas Test Kitchen) is from 25 years of Allen Family Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups all purpose flour
1/2 tsp baking powder
14 TBSP unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 tsp salt
2 tsp vanilla extract
1 large egg plus 1 large yolk
1 1/4 cups semisweet chocolate chips
3/4 cup pecans or walnuts, toasted and chopped
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Melt 10 TBSP butter in a 10" skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1-3 minutes. ( Watch carefully as butter burns easily) Transfer browned butter to large heatproof bowl. Add remaining 4 TBSP butter and stir until completely melted.
3. Add brown sugar, granulated sugar, salt, and vanilla to melted butter; whisk until fully incorporated. Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, if using. Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
4. Working with 3 TBSP of dough at a time, roll into balls and place 2" apart on prepared baking sheets.
5. Bake 1 sheet at a time until cookies are golden brown, stiff puffy, and edges have begun to set but centers are soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; let cookies cool to room temperature before serving.
Number Of Servings:
Number Of Servings:
18 large; 36 smaller cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I have made thousands of chocolate chip cookies over the years and this is by far the best recipe I've made/tasted. The crisp-chewy texture is perfect and the browned butter intensifies the toffee flavor.

 

 

 

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