Tuesday, March 13, 2012

Chocolate Chip Cookie #2, Cook's Illustrated

I love this cookie.  The reason I love it?  The browned butter.  The flavor in this cookie is so good.  Full of caramel.  Plus, I love the fact that if I want this cookie, I can make it right away.  No waiting for room temperature butter.
The smarties over at Cook's Illustrated devised this yummy recipe.  Have you ever read the magazine? I love how they explain the science of food.  I think it would be so fun spending the day in a big kitchen, making slight tweaks to recipes, just to see what makes them all good (or bad). 
This recipe involves a lot of timing.  If you have an Iphone, I totally recommend getting the Cook's Illustrated app solely to help with this recipe, it has all the timers built in.  The timing allows the sugars to totally dissolve, which enhances that caramel flavor and gives you a perfectly crisp edge. Also of note, the recipe tells you to avoid using your stand mixer...get out your spoons!
Chocolate Chip Cookie
recipe from Cook's Illustrated
*their recipe suggests baking 16 large cookies. I made them a more standard size*
1 3/4 cup all purpose flour
1/2 teaspoon baking soda
14 Tablespoons butter
1/2 cup granulated sugar
3/4 cup brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups chocolate chips

Preheat oven to 375.  Line baking sheets with parchment or a silpat.  Whisk flour and baking soda together and set aside.
Heat 10 Tablespoons butter in a skillet over medium heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark brown and has that perfect nutty aroma.  Pour browned butter into a large bowl and stir in remaining 4 Tablespoons butter until melted
Add both sugars, salt, and vanilla to bowl with melted butter and whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth, about 30 seconds.
Let mixture stand for 3 minutes, then whisk again for 30 seconds (this is where that Iphone app comes in so handy!).  Repeat the process of whisking and resting 2 more times.  Mixture will become thick, smooth, and shiny.  Using a rubber spatula or wooden spoon, stir in flour mixture.  Add chocolate chips.
Bake for 7-9 minutes until cookies are golden brown, centers should still be a little soft.

I honestly think this cookie would please any chocolate chip cookie lover.  The flavor and texture are perfect.  It does require some patience and attention to detail, but the result is well worth it.  You won't be disappointed in this cookie!  Could this be, or is it, your favorite chocolate chip cookie recipe?