Chocolate Chip Cookies

A couple of years ago Chris Kimball came up with a variation on the classic Toll-house chocolate chip cookies. He called them “Perfect”. I first made them in 2010, and while I loved them I hardly considered them perfect. In the ensuing years, I’ve adjusted the recipe to my family’s desire for a classic chocolate chip cookie, backing away from some of Chris Kimball’s changes. For example, I’ve stopped browning the butter. The resulting nuttiness made the cookies taste delicious, but made them into something other than a classic chocolate chip cookie. I still melt the butter, because it makes the dough so easy to mix.

I added back 1/3-cup flour for thicker cookies (on the left)

I added back 1/3-to-1/2-cup flour for thicker cookies (on the left)

The other major change, I added back an extra 1/3 to 1/2-cup of flour. The original Toll House recipe calls for 2-1/4 cups flour. Chris Kimball’s original idea was to make larger, thinner cookies. See the photos for the side-by-side difference. While to cookies were fine on the first day, the flatter cookies get stale faster. Much to my children’s chagrin, I don’t let them eat them all in one day.

Comments:

  1. The recipe calls for 10-oz of chocolate chips, they are always sold in 12-oz bags. You can either save the 1/4-cup of chocolate chips (which will never go to waste) or add them to the cookies. My kids have NEVER complained, “Dad, these cookies have too many chocolate chips”.
  2. Chris Kimball’s original recipe called for 1-3/4 cups flour, in case you wanted to give it a try. All the other ingredients listed below are unchanged.
  3. For High-Altitude the cookies may spread too much in the oven. Chris Kimball says to use less sugar, increase oven temperature and decrease baking time.
  4. If you think that the cookies are too dry, Chris Kimball recommends adding an extra egg yolk.

Rating: 4-stars.
Cost: $3.50 for 16 large cookies.
How much work? Low.
How big of a mess?  Small/Medium.
Start time 2:00 PM. Snack time 3:00 PM.

The Cook’s Illustrated original recipe is here.  The recipe as I cooked it today is as follows:

2-1/4 cups unbleached all-purpose flour (10-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 cups packed dark brown sugar (5-1/4 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1-1/4 cups semisweet chocolate chips or chunks (10-ounces)

  1. Set a rack to middle of your oven and pre-heat oven 375-degrees. Cut parchment to match the size of two 18″x12″ baking sheets.
  2. In a medium bowl, combine flour and baking soda, whisk briefly and set aside.
  3. Set 10″ skillet over medium-high burner and melt 10 tablespoons of butter (leaving 4 tablespoons butter) for about 2 minutes. If desired, continue cooking and swirling skillet constantly for between 1 to 3 minutes until the butter becomes dark golden brown and smells nutty. Remove from burner and empty into a large heatproof bowl, adding 4 more tablespoons of butter into hot butter and stir until completely melted.
  4. Add granulated and brown sugar, 1 teaspoon salt, and 2 teaspoons vanilla to the bowl with the melted butter. Whisk until it becomes fully incorporated. Add 1 egg and extra yolk; whisk for about 30 seconds until it becomes smooth and there are no lumps of sugar. Allow to sit for 3 minutes, then whisk for 30 seconds. Repeat the resting and whisking process 2 more times until mixture becomes thick, smooth, and shiny.
  5. Stir in flour mixture with a stiff rubber spatula or wooden spoon for 1 minute, until it just combines. Stir in chocolate chips until evenly distributed and ensuring that no flour pockets remain.
  6. Divide dough into 16 portions, each portion is about 3 tablespoons (or you can use #24 cookie scoop). Arrange 2″ apart on parchment-lined baking sheets (you will have 8 dough balls per sheet unless you are using smaller baking sheets, which will require 3 batches).
  7. Bake them 1 tray at a time for between 10 to 14 minutes, rotating the baking sheet 180-degrees half way through cooking. The cookies will be done when they become golden brown; the edges will begin to set but the centers will still be soft.
  8. Allow cookies to cook on a wire rack. Chris Kimball says to allow the to cool completely before serving (lol. Like that’s going to happen)
While thicker and softer, the same weight looks smaller

While thicker and softer, the same weight looks smaller

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3 Responses to Chocolate Chip Cookies

  1. David says:

    Have you tried the Serious Eats recipe for a perfect chocolate chip cookie? He claims it’s even better than the CI one. I haven’t made either.

  2. jeanf says:

    I haven’t made the SE one (here – http://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html) but the article is a good read. I used to make the original CI ones that called for ripping the ball of dough in half and smooshing them back together, then I discovered Jennie’s cookies and haven’t made any other in years. I make the dough, age 1-2 days then roll into balls and freeze. http://www.injennieskitchen.com/2010/03/chocolate-chip-cookies/

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