Chocolate Chip Cookie Recipe America’s Test Kitchen
Hi, I’m Ava Moore, and I’m excited to share with you my favorite chocolate chip cookie recipe from America’s Test Kitchen. As someone who loves to cook, I’ve tried many chocolate chip cookie recipes over the years, but this one is by far the best. In this article, I’ll take you through the step-by-step process of making these delicious cookies and share with you some interesting facts and tips along the way.
Interesting Information About America’s Test Kitchen Chocolate Chip Cookie Recipe
- According to a survey conducted by America’s Test Kitchen, this chocolate chip cookie recipe is the most popular among their audience.
- The recipe uses a combination of both brown and white sugars, which gives the cookies a perfect balance of sweetness and chewiness.
- The recipe also includes melted butter, which helps to create a richer flavor and a softer texture.
- America’s Test Kitchen conducted extensive testing to find the perfect ratio of ingredients for this recipe, ensuring that the cookies come out perfectly every time.
Ingredients
- 2 1/8 cups all-purpose flour (10 1/2 ounces)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 cup brown sugar (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips (12 ounces)
Instructions
Preheat oven to 325°F. Line two baking sheets with parchment paper.
- Whisk flour, salt, and baking soda together in medium bowl; set aside.
- Whisk melted butter, brown sugar, and granulated sugar together in large bowl until combined.
- Add egg, egg yolk, and vanilla and mix well.
- Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.
- Fold in chocolate chips and give 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.
- 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, 13-16 minutes, rotating baking sheet halfway through baking.
- Transfer baking sheet to wire rack; cool cookies completely before serving.
My Personal Experience
I’ve made this chocolate chip cookie recipe numerous times, and it’s always a hit with my family and friends. The combination of both brown and white sugars gives the cookies a perfect balance of sweetness, and the melted butter creates a richer flavor and a softer texture. I prefer to use high-quality chocolate chips to make these cookies even more delicious.
Expert Opinion
According to America’s Test Kitchen, the key to making these cookies perfect every time is to use melted butter and to not overmix the dough. Overmixing can cause the cookies to become tough and dry. By folding in the dry ingredients just until combined, you’ll ensure that your cookies come out soft, chewy, and delicious.
FAQs
Q: Can I use salted butter instead of unsalted?
A: You can, but the cookies may turn out slightly saltier than intended. If you do use salted butter, omit the salt called for in the recipe.
Q: Can I use a different type of chocolate chips?
A: Absolutely! You can use any type of chocolate chips you like, whether it’s milk, dark, or white chocolate. Just make sure to use good-quality chocolate for the best flavor.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container. When you’re ready to bake the cookies, simply place the frozen dough balls on a prepared baking sheet and bake for an extra minute or two.