Love: Chocolate Chip Cookies

I have a huge soft spot in my heart for chocolate chip cookies. My mom baked them almost every week when I was growing up…and almost very week my sister and I were plotting new ways to steal cookie dough from the bowl when she wasn’t looking. (Hint: it is very easy when the oven is in a different room from the kitchen…)

For a while, I was using the Toll House recipe, but then my friends at America’s Test Kitchen did a chocolate chip cookie recipe test, and I’ve been hooked ever since.

It’s almost the same as Toll House (which ATK based their recipe on) but has a few differences. Namely, more brown sugar then white sugar, one egg and one egg yolk instead of two whole eggs, and you are supposed to brown the butter. (Being that I have zero patience am leaving on a business trip today at five, I just went for melting the butter.)

Another reason why I love ATK is that this recipe also included a baking chip taste-test (Ghiradelli 60% Cacao won), tips on how to measure flour (apparently “by weight” is the preferred method, ugh idonthavetimeforthis), and reinforced what I always say about baking things one pan at a time (yes, I do love being right).

The recipe said it made 16 cookies, and I ended up with around 21 cookies of deliciousness. I highly suggest reading the ATK article on how they came to this recipe, baking more than 700 cookies in the process.

Got milk?

Perfect Chocolate Chip Cookie recipe:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 3/4 sticks unsalted butter
• 1/2 cup sugar
• 3/4 cups packed dark brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semi-sweet chocolate chips

Preheat the oven to 375F. Melt the butter in a microwave safe bowl, or brown the butter in a skillet. Add both sugars, salt, salt and vanilla and whisk until smooth. Add in egg and egg yolk, stirring for about 30 seconds. Let the mixture stand for three minutes, and then whisk again for 30 seconds. Repeat this process two more times. (This gives the sugar time to dissolve into the butter, giving your cookies a nice caramel taste.) Stir together the flour and baking soda, and mix into the butter mixture until just combined. Mix in the chocolate chips.

Scoop dough onto parchment paper lined baking sheets, about 2-3 tablespoons per scoop. Bake at 375F or until cookies are golden brown and puffy. Cool completely on wire racks.

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