I have tried a lot of chocolate chip cookie recipes in my day in search of the perfect chocolate chip cookie. So when I recently signed up for emails with America’s Test Kitchen and promptly got an email for the Perfect Chocolate Chip cookie, I knew I needed to try it.
The recipe is based on the classic Nestle Tollhouse recipe but changed drastically. I will warn you that it’s labor-intensive especially when compared to a regular ‘ole cookie recipe. But I will also tell you that it’s totally worth it to go the extra mile. The cookies are crispy on the outside and soft on the inside. Just really damn good.
I simplified the recipe a bit (below) but you should really read the whole recipe plus all the tips and tricks on the America’s Test Kitchen website. It talks about measuring flour (I weighed mine) and why it’s so important to have the right amount of flour in the recipe. It also talks about common problems and what you could do to fix them, as well as high altitude baking.
- 1 ¾ c. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 14 T. butter
- 2 tsp. vanilla
- 1 extra-large egg
- 1 extra-large egg yolk
- ¾ c. packed dark brown sugar
- ½ c. white sugar
- 1 ¼ c. chocolate chips, plus more for garnish (use your favorite chip, I used bittersweet)
- Heat oven to 375 degrees and adjust oven rack so the rack is in the middle. Line 2 large baking sheets with parchment paper.
- Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in a pot over medium-low heat until melted and bubbling. After a while flecks of brown will rise from the bottom of the pan; the butter will still be bubbling. Swirl the pan a bit. The butter should smell nutty and be a golden brown. Don’t let the butter brown too much; you don’t want it to get too dark or it will burn. Remove skillet from heat and transfer browned butter to the bowl of a stand mixer (if you have one). Stir remaining 4 tablespoons butter into hot butter until completely melted; your browned butter will bubble and fizz when you add the cube.
- 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.
- Here comes the labor intensive part: Let the mixture stand 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips.
- Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. Dot cookies with additional chocolate chips. This will make sure you have a pretty cookie with chips facing upward/outward when the cookie bakes. I do this with all my cookies for picture-taking purposes.
- 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. Cool cookies completely before serving.