*The Chocolate Chip Cookie*
I had several other post ideas lined up before this one, but this could not wait.
This is the best cookie ever.
And here is how you do it:
Recipe: From America’s test kitchen.
- 14 tbsp unsalted butter
- 3 1/2 oz. granulated sugar
- 5 1/2 oz. brown sugar (I used a 50/50 combo of light and dark)
- 1 tsp salt
- 2 tsp vanilla extract
- 1 whole egg, 1 egg yolk
- 8 3/4 oz. bleached or unbleached AP flour
- 1/2 tsp baking soda
- 1 1/4 cup Ghirardelli semi-sweet chocolate chips
Equipment needed: Kitchen scale, pan, bowl & stand mixer/hand mixer/fork and a bowl
1. Melt 10 tbsp of butter on medium low heat. Watch for the bubbles, which will start to pop very rapidly. After a few minutes, you’ll see the brownish solids. Remove from heat, and add remaining 4 tbsp butter, and mix in pan until dissolved.
2. Put clarified butter in the fridge.
3. Go eat dinner. Or go do something else. Forget you’re going to make chocolate chip cookies for a couple of hours. This step is important because most people on the quest to make chocolate chip cookies want them immediately. There is nothing that comes closer to knowing the feeling that you are slowly aging than having to wait to eat chocolate chip cookies because one of the ingredients needs to cool down. So go do something interesting and distracting.
4. Now that you’re back, scoop the cooled butter into the bowl of a stand mixer with a paddle attachment. (Or a hand mixer, or a perfectly good fork and bowl will do, too.)
5. After weighing the sugars, add them to the butter, along with the salt. Mix for about a minute, and then let rest.
6. In a separate bowl, weigh the flour, and whisk in the baking soda.
7. Add eggs to the mixer and mix for a minute or two until combined.
8. Add the vanilla to the butter/sugar mixture, and mix until just combined.
9. Remove the bowl from the stand attachment, and fold in the flour mixture.
10. Pre-heat oven to 375 Fahrenheit.
11. When the cookie dough is at a point where you can still see lots of flour and it looks under-mixed, add the chocolate chips.
12. Fold the batter together only a few more times, you should still be able to see several streaks of unmixed flour in the batter.
13. Place parchment paper on top of a cookie sheet, and with an ice cream scoop, scoop out the cookie dough onto the sheet, no more than 8 at a time. (Spread out in a three-two-three pattern.)
14. Bake for about 12 minutes, until crisp golden brown edges, and soft and cakey in the middle.
Wait until they are fully cooled to— Yeah, right.
These are the best cookies in the entire freaking world.