Cook's Illustrated Perfect Chocolate Chip Cookies

Can anyone ever get enough chocolate chip cookies? probably not. The only problem is there always seems to be another revolutionary recipe to try! I can never resist after reading basically scientific facts on why this recipe is the best (seriously, go here and you'll see what I mean). I actually made this recipe a while back, but never posted it. My last batch came out sort of flat, not on taste, but literally flat. This time I actually weighed my flour like cook's Illustrated suggests, and voila! I Got a beautiful cookie with bulk - just as I like it. I may be a weighing convert now.

I love browned butter, so this recipe is obviously a huge success. I made two batches just to keep up with how quickly the cookies were disappearing! I did alter the recipe slightly - mainly by chilling the dough overnight. I find it helps the cookies flavor plus they don't spread as much in the oven. 

I have defiantly placed these cookies in my top favorites. Try the recipe, and tell me if you think it is in fact the perfect chocolate chip cookie.

Perfect Chocolate Chip Cookies

Adapted From Cook's Illustrated

Printable Recipe

8 3/4 ounces unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed brown sugar (5 1/4 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2 cups semisweet chocolate chips or chunks 

1. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 1 1/2 sticks 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 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, giving dough final stir to ensure no flour pockets remain. Cover the bowl, and chill in the refrigerator overnight.

4. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. 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.