Tag Archives: chocolate chip cookie

Chocolate Chip Cookie Comfort

3 May


This is not okay. Snow after May 1, long after the first day of Spring, is unacceptable.  I’m supposed to be retiring my boots for the year, not planning work outfits to include them and black tights.  I’m ready to hang out with my friend–the sun–and get some more Vitamin D running through my blood.  Seriously, this is messing with my mind.

I am consoling myself with a batch of chocolate chip cookies.  I spent so long debating yesterday whether or not I wanted to brave the flurries to walk to my gym that I actually made cookies while deciding.  When the weather outside is frightful, fire up the oven.  Not only do you warm up the house, you end up with little rounds of delight and comfort.

These cookies are from the pages of Cook’s Illustrated and are pretty darn good.  They are not the best chocolate chip cookie I have ever had, that honor belongs to Levain Bakery in New York City, but they are still good.  Definitely worthy to share with the people who brighten up your life.  Perhaps the next time I make these cookies, I will aim for monstrous portions and add walnuts.  That’ll get me a little closer to Levain-level of perfection.

Perfect Chocolate Chip Cookies
From Cook’s Illustrated (May/Jun 2009)
Makes 16 medium-sized cookies

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

Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 large (18 x 12 inch) baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons 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 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add 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 and nuts (if using), giving dough final stir to ensure no flour pockets remain.

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.)

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.