Chewy Chocolate Chip Cookies from America's Test Kitchen

Perfect Chocolate Chip Cookies

From Season 10: The Cookie Jar

Why this recipe works: Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. Since Nestlé first began printing the recipe for Toll House cookies on the back of chocolate chip bags in 1939, generations of bakers have packed them into lunches and taken them to potlucks. But after a few samples, we wondered if this was really the best that a chocolate chip cookie could be. We wanted to refine this recipe to create a moist and chewy chocolate chip cookie with crisp edges and deep notes of toffee and butterscotch to balance its sweetness—in short, a more sophisticated cookie than the standard bake sale offering.

Melting a generous amount of butter before combining it with other ingredients gave us the chewy texture we wanted. Since we were melting butter, we browned a portion of it to add nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk gave us supremely moist cookies. For the crisp edges and deep toffee flavor, we allowed the sugar to dissolve and rest in the melted butter. We baked the cookies until golden brown and just set, but still soft in the center. The resulting cookies were crisp and chewy and gooey with chocolate, and boasted a complex medley of sweet, buttery, caramel, and toffee flavors. (less)

Why this recipe works: Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. Since Nestlé first began printing the recipe for To...(more)

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We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

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Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 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 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 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 or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Technique

Don't Bake in Batches

Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking

Truffle Topped Brownies from Shortcut Cookie Book

1 -package brownie mix
1 stick unsalted butter, melted
1/4 cup water
2 large eggs
2 cups semisweet chocolate chips
1 can sweetened condensed milk
2 teaspoons vanilla extract
1-2 tablespoons unsweetened cocoa powder, optional

Preheat oven to 350 degrees. Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray or foil line pan.

Combine the brownie mix, melted butter, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.

Bake for 20=30 minutes or until toothpick inserted 2 inches from side of pan comes out clean.

During last 10 minutes of brownie baking, prepare topping. Melt chocolate chips with condensed milk in a heavy saucepan set over low heat, stirring until smooth. remove from heat and stir in vanilla.

Remove brownies from oven and immediately spread with chocolate mixture. Transfer to a wire rack and cool completely. Chill for 1 hour in refrigerator to set topping. Cut into bars. If desired, sift cocoa powder over squares. Store in refrigerator.

Double batch for thick brownies.