America's Test Kitchen Chocolate Chip Cookies

Next up: America's Test Kitchen Chocolate Chip Cookies (i.e. Cook's Illustrated)

Since so many bloggers tout this as being the BEST chocolate chip cookie they've ever tasted, I knew that I had to give these a try as well. The one thing that sets this recipe apart from most others is that it uses browned butter. I've heard a lot of good things when it comes to browned butter. But, the problem was that I had never tried making it myself before and I've heard that it's quite a tricky process. Apparently, just a matter of seconds can turn your butter from "browned" to "blackened and burnt." Yikes!!! Who wouldn't be intimidated by that? But, I did find some tips that helped me immensely. Here they are:

• Don't use butter straight out of the fridge. Let it come to room temperature first (that means just enough to take the chill off, not to actually soften it).
  
• Slice the butter into one tablespoon pieces so that they'll all melt at the same rate.
  
• Once the butter is melted, it should then take about 2-3 minutes to reach the point of being browned.
• During those 2-3 minutes, swirl that pan like your life depends on it.
  
• When the butter gets that nutty smell, it's ready. Immediately pour it into a cool bowl to stop the cooking process.
  

Tada - the browned butter was a success!!! That lovely nutty smell just wafted up from the bowl and hinted of the flavor that it would bestow on the cookies.

The only change I made was to use some chopped up Hershey's milk chocolate kisses in place of some of the semisweet chocolate chips. What can I say? After making so many batches of cookies, it was only a matter of time before I ran out of chocolate chips, again. So, I figured a little improvisation couldn't hurt.


The dough does spread in the oven, but the cookies still keep a little thickness to them. The cookies were a nice light color overall and had crispy edges and chewy middles. But, it is the taste that will impress you. This is not your average chocolate chip cookie. The browned butter gives it an elegant undertone of flavor that infuses every bite, making this a truly adult-ish chocolate chip cookie. Oh browned butter, where have you been all my life? I think it's my new best friend.

By the way, have you heard of the Fairy Hobmother? The Fairy, who comes from this SITE, goes around to different blogs granting wishes to those who have left a comment. It just so happens that the Fairy visited me and gifted me with an http://holidaysugarcookierecipe.blogspot.com gift card which I then used to buy a couple of cookbooks that I've had my eye on for a LONG time.

If you live in the US or the UK, leave a comment on this post and you never know. The Fairy Hobmother could visit YOU!!!

America's Test Kitchen Chocolate Chip Cookies (from Cook's Illustrated)

1 3/4 c. all-purpose flour
1/2 tsp. baking soda
14 Tbsp. unsalted butter
1/2 c. granulated sugar
3/4 c. packed dark brown sugar (I used light brown sugar)
1 tsp. table salt
2 tsp. vanilla
1 large egg
1 large egg yolk
1 1/4 c. semisweet chocolate chips or chunks

Heat 10 Tbsp. butter in a 10-inch skillet over medium-high heat until melted, about 2 min. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 min. Remove skillet from heat and, using heat proof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 Tbsp. butter into the hot butter until completely melted.

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 for 3 min., 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 min. Stir in chocolate chips.

Bake at 375F until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 min., rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Recipe found HERE

Great CCC Quest of 2011:
Olive Oil Chocolate Chip Cookies
BAKED Chocolate Chip Cookies
Allrecipes' Best Chocolate Chip Cookies
Salted Butter Chocolate Chip Cookies
Soft Chewy Chocolate Chip Cookies
Ultimate Chewy and Soft Chocolate Chip Cookies
Joanne Chang's Chocolate Chip Cookies
Sugar Plum's Ultimate Chocolate Chip Cookies

This recipe is linked to:
CCC Round-Up