The perfect, chewy chocolate chip cookie
For years I have been searching for the perfect chocolate chip cookie. My husband loves the one on the back of the chocolate chip package, but after a while, it seems boring. Plus, after a day or two, the cookies turn hard. We all like soft, chewy cookies, but finding the right recipe has proven elusive.
At one point I found a recipe that included a package of instant vanilla pudding, but after several days, those turned crunchy, too.
My most recent recipe is from Cook’s Illustrated “The Science of Good Cooking.”
I originally purchased the very expensive hardback volume because of the meat-cookig techniques I intend to share with my farmers market beef customers this spring and beyond.
It was only later I discovered the “Ultimate Chocolate Chip Cookies” recipe. It’s unusual because it can be mixed in a bowl with a spoon. That’s because it calls for “browned” butter, something I never heard of before. This increases chewiness, as does using one less egg white.
Here’s the recipe.
1 3/4 cup all-purpose flour; 1/2 tsp. baking soda; 14 tbsp. unsalted butter; 3/4 cup packed brown suger; 1/2 cup granulated sugar; 2 tsp. vanilla; 1 large egg plus 1 egg yolk; 1 pkg. chocolate chips; 3/4 cup nuts (optional).
Preheat oven to 375 degrees
Melt 10 tbsp. butter over medium high heat, swirling the pan constantly until the butter is a dark, golden brown. Pour into a bowl, and add the remaining butter. Stir until melted.
Add the sugars and then the egg. Stir thoroughly then let mixture rest for 3 minutes. Stir again and let rest another 3 minutes. Stir a third time and let rest another 3 minutes. Stir in dry ingredients and chocolate chips.
Roll into 1 tbsp. balls and place 2 inches apart on a baking sheet, one pan at a time. Bake 10 to 14 minutes, rotating baking sheet halfway through baking process.
I’m not sure whether cookies make with this recipe will end up crunchy. They haven’t seemed to last long enough.