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Chocolate Chip Cookies
Brown butter, toffee notes, crispy edges, chewy center.
retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Whisk flour and baking soda in bowl. Set aside.
- Brown the butter: Melt 10 tbsp butter in skillet over medium-high heat, swirling constantly. Cook until milk solids turn dark golden brown and smell nutty, about . Transfer to large bowl.
- Add remaining 4 tbsp butter to hot browned butter. Stir until melted.
- Add both sugars, salt, and vanilla. Whisk until combined.
- Add egg and yolk. Whisk vigorously for 30 seconds. Let rest . Whisk 30 seconds. Rest . Whisk 30 seconds. (This develops structure.)
- Fold in flour mixture until just combined. Fold in chocolate chips.
- Roll dough into 16 balls (about 3 tablespoons each). Place on parchment-lined baking sheets, 2 inches apart.
- Bake at 375°F for until golden brown on edges but still soft in center.
- Cool on pan , then transfer to rack.
Notes
- BROWN THE BUTTER: This is the secret. Creates toffee/nutty flavor that's unmistakable.
- Dark brown sugar: More molasses = chewier cookie. Don't substitute light.
- The whisking/resting: Sounds fussy but it dissolves sugar and creates a glossy, crackly top.
- 1 egg + 1 yolk: Extra yolk = chewier texture. Whole eggs make cakier cookies.
- Underbake slightly: They firm up as they cool. Golden edges, soft center = perfect.
Adapted from America's Test Kitchen