the best ccc

You guys! I think I found it, I finally freaking found it—my favorite chocolate chip cookie recipe. *gasp* Can it be?

Let’s backtrack a little. My gal pal Anna and I got into a pretty involved discussion over the weekend about chocolate chip cookies. Until now, I’ve been pretty loyal to the browned butter chocolate chip cookie recipe published by Cook’s Illustrated. It makes a really good cookie—crispy along the edges and a little gooey in the center with nice caramel notes—but it’s not my dream cookie. You see, for me, the perfect cookie is heartier, firmer, chewier than the Tollhouse variety (which is what the CI version kind of tastes like, in a good way). I hate the cakey kind, hate the doughy kind, and don’t even try to give me a crunchy one. It’s all about the chew factor for this girl.

Since I lack the knowledge necessary to tinker with ratios and technique to produce this dream cookie of mine, I’ve learned to love the CI version. Well, leave it to Anna to come in and change my life. After listening to me wax poetic about what the perfect cookie tastes like to me, she kindly gave me her recipe. I promptly (like, within 2 hours) put it to the test and produced these thick, craggly beauties. They’re perfect.

At least, they would have been had I not overbaked them. D’oh! I did a mashup of sorts, combining Anna’s ingredient deck with the CI technique, and then—and I’m pretty sure this is where I screwed up—I split the difference between the two recipes in baking temp and time. What can I say, I’m not that smart. But I’m all for learning from my mistakes, so I’ll list Anna’s recipe (along with the few tweaks I made) and her correct baking temp/time as well as the Cook’s Illustrated technique that I followed, and I’m pretty sure the results will be a socks-knocker-offer. Soooo good with vanilla ice cream.

ANNA’S CHOCKO-CHIP COOKIES

2 1/3 cups AP flour

1/2 teaspoon baking soda

11 Tablespoons melted butter (I browned mine)

1 cup brown sugar

1/2 cup white sugar

1/2 teaspoon salt

2 teaspoons vanilla

1 egg + 1 egg yolk

chock-o chips! (I chop up a bar of semisweet)

Sea salt to taste (I added this)

Makes 24 cookies

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line baking sheets with parchment paper. Whisk flour + baking soda in a medium bowl and set aside.

2. Heat butter in a skillet over medium-high heat until melted. Continue cooking, swirling pan until butter is dark golden brown and has a nutty aroma (1-3 mins). Remove skillet from heat and transfer butter to a large heatproof bowl.

3. Add both sugars, salt, and vanilla to the bowl with butter. Whisk until fully incorporated. Add egg + yolk and 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. Stir flour mixture until just combine, about 1 minute. Stir in chocolate chips.

4. Divide dough into 24 portions. Arrange 2 inches apart on baking sheets. Top each cookie with a little sea salt before putting into oven.

5. Bake 15-18 minutes.

Anna + me. Dots + stripes so exciting!

Thanks, Anna!

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