The Perfect Chocolate Chip Cookie
To say I'm obsessed with "The Perfect Chocolate Chip Cookie" recipe from America's Test Kitchen would be an understatement. This really is the best recipe I've ever tasted, by far. The instructions are so clear it is hard to mess them up. The end result is the perfect chewy chocolate chip cookies.
I've always used the Tollhouse recipe, but may just have to give this one a try.
ReplyDeleteHey! I use that recipe too! We love how chewy the cookies get. I throw in a whole handfull of coconut and they are AMAZING!
ReplyDeleteI just started following your blog last week and we happened to make these on Saturday night! I seriously <3 Chris Kimball.
ReplyDeleteI made some changes and they're even better:
ReplyDelete1. Change the flour from 1 3/4 to 2 cups.
2. I split the chocolate chips so it's 50/50 milk chocolate and semi-sweet.
3. After making the dough, I dump it on a wax-paper lined cutting board and then I put in the fridge for a half hour. Then I cut them into squares and bake them cold.
The result is the awesome taste but way better texture: they're more like Specialty's cookies.
i use this recipe too and it is AMAZINGLY yummy! Sooooo much more superior than most flat, too crispy chocolate chip cookies. yum!
ReplyDeletethe secret to the best chocolate chip cookie is not the recipe so much as the timing.. you can do batches but switch half way through and take cookies out before they are all the way done and let them continue to cook on the sheet for another two minutes.
ReplyDeletei was never a huge fan of the tollhouse recipe so i can't wait to try this new one! thanks for sharing :)
ReplyDeleteI've made a modified version of these twice, and I am so obsessed with it. The first time they turned out PERFECT, but the second time was a mess. I was forced to use margarine (ick) instead of butter, but once I was able to compensate for that, they still were pretty delicious!
ReplyDeleteCouldn't agree more. This is the best CCC recipe ever.
ReplyDeleteYou are so right, they are amazing!! Have you noticed, though, the cookie dough itself isn't nearly as good as, say, tollhouse cookie dough? I mean, it's OK, but then you put it in the oven and something magical happens.
ReplyDeletehealthy eating can start wednesday. making these tonight + eating all day tomorrow.
ReplyDeleteI love everything America's Test Kitchen does. They are perfect.
ReplyDeletethis is an answer to prayer. you have no idea how long i've been stewing over how to make the perfect ccc. i can't wait to try these.
ReplyDeleteNo you didn't!! You are making me delirious.
ReplyDeleteI made biscuits from ATK and they were to die for. My husband made me make them over and over. I think I might try these next. Thanks for sharing.
I saw this on their show and I can't wait to try it! I also learned a lot of tips from the "comments" posted by your readers :)
ReplyDeleteHave you seen the article in the nytimes about testing out cookie recipes. They basically say that the batter should rest in the fridge for upto 48hrs (if you can wait that long). The resting batter adds serious butter flavor. It's amazing!
ReplyDeleteI picked up the cookbook "the best recipe" by Americas Test Kitchen at Costco a few years ago. Best book ever! It breaks down lots of basic recipes and tells how they tweak them to make them better. It has improved both my cooking and my a ability to improvise my old favorites. we are fans of the peanut butter cooki recipe they have too!
ReplyDeleteMy friend gave me a good tip for the perfect choc chip cookie. Cut up a paper bag from the market and line your cookie sheet with it. Cooking your cookies on top will make the bottom crispy without making the entire cookie hard as a rock!
ReplyDeleteit works.
I've been using this one for a few years now. It's definitely the best.
ReplyDeleteI'm also obsessed with a perfect chocolate chip cookie. My latest find is Thomas Keller's recipe in Ad Hoc at Home. AMAZING! Crisp on the outside, chewy in the middle, and b/c it calls for a good amount of kosher salt & I use really good, dark chocolate, they're not cloyingly sweet like a lot of recipes.
ReplyDeleteWow, these were really impressive. Gourmet. I especially loved the toasted walnuts, crispy and chewy textures, and that hard to achieve rippling out to the edges. Thanks for sharing!
ReplyDeleteI just found your blog today, and really like it! I was compelled to comment on this post. I just have to echo some of the other commenters, the NYT article and recipe for the best chocolate chip cookie receipe is by far the best I have ever made (sorry Grandma). Here is the link... http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining
ReplyDeleteEnjoy baking up a storm, and I will continue to enjoy your blog :)