Chocolate Chip Cookies
These chocolate chip cookies are chewy and are light on the chocolate chips so the deep notes of toffee and vanilla in the cookie base can shine.
This recipe is adapted from Cook’s Illustrated: The Science of Good Cooking.
Chocolate Chip Cookie Ingredients
1 ¾ c (248 g) all-purpose flour
½ tsp baking soda
14 Tbl salted butter
¾ c packed (150 g) dark brown sugar
½ c (100 g) sugar
1 tsp salt
4 tsp vanilla
1 large egg plus 1 large yold
½ c semisweet chocolate chips
Chocolate Chip Cookie Directions
Preheat the oven to 375 degrees. Line 2 - ½ sheet trays with parchment paper.
In a small bowl whisk together 1 ¾ c all-purpose flour and ½ tsp baking soda.
Put 10 Tbl butter in a frying pan. Allow it to melt and separate into milk solids and fat. When the milk solids begin to brown, stir the butter until it’s a very dark brown. It should be darker than most brown butter because the sugar will counter any bitter notes. Make sure not to burn the butter so err on the lighter side if you are unsure when it is done.
Pour the butter into a large heatproof bowl. Stir in the remaining 4 Tbl of butter until it melts.
Add ¾ c packed dark brown sugar, ½ c granulated sugar, 1 tsp salt, and 4 tsp vanilla extract. Whisk until well combined. Add 1 egg and 1 egg yolk. Whisk until mixture is smooth. Allow the mixture to sit for 5 minutes.
Whisk for 30 seconds. If the sugar crystals are not dissolved and the top of the mixture isn’t shiny and smooth, repeat the steps.
Pour ½ of the flour mixture into the sugar and butter mixture. Fold in the flour by using a spatula to scrape down the sides of the bowl into the bottom center then pull the mixture up and over the flour. When it is mostly incorporated, fold in the remaining flour. Make sure it has no flour pockets.
Stir in ½ c chocolate chips.
Use a 1 ½ “ cookie scoop to scoop out dough. On a sheet tray, space out 9 scoops of cookie dough.
Bake for about 10 minutes and turn the sheet ½ way through the cooking process. Pull the cookies out of the oven when the edges are set and the center of the cookie is still puffy.
Allow the cookies to cool on the pan for about 5 minutes. They will deflate and set (become firmer). Carefully transfer the cookies to a cooling rack.
