Sunday, January 23, 2011

Perfect Chocolate Chip Cookie

Recipe from: Charles Kelsey, Cook's Illustrated,
Preparation Time: 30 minutes
Start to Finish Time: 15 minutes-45 minutes

This is a great upgrade to the Toll House cookie recipe.

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 Tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces), Use fresh, moist brown sugar instead of hardened brown sugar, which will make cookies dry.
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks, Ghirardelli 60% Cacao Bittersweet Chocolate chips are highly recommended
3/4 cup pecans or walnuts (Optional), chopped

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 Tablespoons butter in a 10-inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, wirling pan constantly until butter is golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons butter into the but butter until completely melted.
Add both sugars, salt, 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 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 combines, about 1 minute. Stir in chocolate chips and nuts (if using), givingdough 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 preparedbaking 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 stillsoft, 10 - 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookiescompletely before serving.
Yield: 16 cookies
Serving Ideas: Cookies and milk, oh so good.

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