Wednesday, August 4, 2010

America's Test Kitchen Chewy Chocolate Chip Cookies

I saw this recipe on an episode of America's Test Kitchen. I have been wanting to try this for a long time.  I am torn about the cookies.  There were several great aspects to this recipe.  Using the dark brown sugar gave the cookies a wonderful caramel taste.  The other thing that I will not change in any cookie that uses chocolate chips is the use of the Ghirardelli Bitersweet Chocolate Chips.  Terrific taste. 

I have always been a cake-type chocolate chip cookie.  These were quite moist and chewy but flattened out when baking.  The recipe did not specify to refrigerate the dough before baking.  I made the recipe as listed.  I will definitely try these cookies again but I will refrigerate the dough for about 45-60 minutes prior to baking.

America's Test Kitchen Chewy Chocolate Chip Cookies

14 tablespoons; divided
½ cup white sugar
¾ cup dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 whole egg
1 egg yolk
1 ¾ cup flour (8 ¾ ounce)
½ teaspoon baking soda
1 ¼ cup Ghiradella Bittersweet or Hershey’s Special Dark Chips – Do not substitute!

1. Preheat oven to 375˚. Melt 10 tablespoons butter and brown butter slightly; swirling while it browns. Remove to heat-proof bowl. Whisk in remaining 4 tablespoons butter until melted.

2. Whisk sugars into melted butter. Add salt and vanilla extract. Add the eggs and whisk. Let sit for 3 minutes and then whisk until glossy. Repeat that step 3 times.

3. Whisk flour and baking soda together. Add to batter. Stir until mixed.

4. Dough will be slack and less thick than usual cookie dough. Add chocolate chips to batter.

5. Measure 3 tablespoons dough on cookie sheet. Leave at least 2 inches between cookies. Bake 1 tray at a time in middle of oven for 15 minutes or until golden around edges. The cookie will be firm around edge and soft in the center. Let cool on sheet for 30-45 minutes.

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