I was bored after work yesterday, so I baked cookies. That’s a totally normal thing to do, right? I had a long list of things I need to do–answer emails, paint my badly chipped nails, order Chanukkah presents for my family, watch Modern Family–but last night I decided that baking chocolate chip cookies was much more important.
I take chocolate chip cookies very seriously. If I am going to spend the time baking cookies (and the calories eating them), the cookies better be delicious. There are a lot of different recipes out there, including ones that make you wait a whole 24 hours before you can even bake them. I have tried dozens of recipes over the years, but this Cook’s Illustrated recipe below is my all-time favorite. They produce a perfect cookie with crispy edges, and a soft chewy center. These are totally worth the calories, and they are so easy to make on a weeknight.
This recipe calls for browned butter, which adds a much deeper toffee flavor. I suggest using a lighter colored pan to cook the butter in–I always have difficulty judging the color of browned butter in a dark non-stick pan!
Cook’s Illustrated Perfect Chocolate Chip Cookies
Makes 16 cookies
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 (try to use unopened brown sugar if possible)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 egg yolk
1 1/4 cups semi-sweet chocolate chips or chunks (Guittard is my favorite brand)