When I first discovered the homemade Chocolate Chips cookies and made them few times I thought that was the top. There can’t be a better chocolate chip cookie – thick and chewy, a chunky goodness. Through these cookies I even had my first exited admirer (well, the first but out of my close circle of friends).
But there it is, only few mounts later – the new and even better chocolate chip cookie. Already approved by “the Fan” and company, because they are incredibly fragrant, perfectly crunchy around the rim and chewy and soft inside. And it is still so easy to mix up a batch! Of course, there was no doubt this recipe will work, as it comes from America’s Test Kitchen (through Hannah Suh, with some adjustments).
I’m perfectly aware these cuties are not much on the healthier side, but the browned butter makes them so tasty and fragrant, and crunchy. They are really hard to resist – everybody I offered one reached for another.
Makes: 24 – 30 cookies
Prep time: 20 – 25 minutes
Baking time: 12 minutes
250 – 280g all-purpose flour
½ tsp baking soda
200g unsalted butter
90g granulated sugar
150g dark brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
200g semisweet chocolate chips or chunks*
* The recipe calls for bittersweet chocolate chips, but if you’re not a bitter chocolate lover, better substitute it with semi-sweet, as we did.
Start by heating 2/3 of the butter in a pan on medium high heat until it starts to foam and brown up, for about 3-4 minutes. You want it to get a dark golden color, but be careful not to burn it! Turn off the heat and transfer the fragrant butter into a heat proof bowl. Add the remaining 1/3 of butter and stir, until completely melted.
Add both kinds of sugar, salt, and vanilla to your liking, hot butter and whisk until everything is incorporated. Wait for 2-3 minutes for the mixture to cool just a bit and than add the egg and yolk and whisk until smooth. Here comes the America’s Test Kitchen masters clever advise – let the sugary buttery mixture stand for 3 minutes (so the sugar can really dissolve into the mixture). Whisk again for 30 seconds, and then let it rest again for 3 minutes. Repeat for the last time, until your mixture is smooth and shiny. Yes, these actions may sound a bit bizarre, but I definitely believe there is a reason why they make the cookies tastier (even though I can’t explain it).
Next, sift the flour and baking soda, and blend it into the mixture, making sure to smooth out any clumps. You want a soft and easy to work with cookie dough, but not too sticky, so if needed, sift the rest of the flour, adjusting the mixture. Add in the chocolate chips and make sure they are evenly distributed.
At this point you can portion and bake the cookies right away or let the cookie mixture to rest in the refrigerator for an hour or even over night (if you want to start the day in a magically smelling kitchen the next morning).
When you’re ready to bake, preheat the oven to 190 oC/375 oF. Line two baking sheets with parchment paper or non-sticking mat. If you like I prefer your cookies a bit smaller, scoop the dough using a rounded tablespoon (heaped). For bigger cookies you can use an ice cream scoop. Arrange the balls over the baking sheets with some distance, 12 to 15 balls in every baking tray.
Some believe baking the two batches at the same time makes for uneven cooking, but I know my oven well, and it manages pretty good (of course, I need to change the baking sheets positions in the middle of the baking). Bake until cookies are golden brown with the edges set, but the centers still a little puffy, around 11 – 12 minutes. Set the cookies to cool on racks before serving.