raspberry cream sandwich cookies, chocolate mint puddles, and cake batter truffles, to name a few. When planning my menu for the Cookies and Milk baby shower, I knew chocolate chip cookies were a given....and so began my hunt for the perfect chocolate chip cookie recipe. I'd recently checked Baking Illustrated out from my local library and opted to use the Cook's Illustrated Chocolate Chip Cookie recipe. I have yet to be let down by an America's Test Kitchen recipe!
Ryan described these as the perfect cookies to eat with milk, which I suppose made them perfect for the Cookies and Milk themed shower. I will absolutely make this chocolate chip cookie again, especially when I don't want to wait for butter to come to room temperature, but my hunt for my favorite-ever chocolate chip cookie isn't over yet!
Let's hear what your favorite chocolate chip cookie is! Have you tried the Baking/Cook's Illustrated version?
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Cook's Illustrated Chocolate Chip Cookies
from Baking Illustrated
-2 cups plus 2 tbsp (10 5/8 oz) unbleached all-purpose flour
-1/2 tsp baking soda
-1/2 tsp salt
-12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
-1 cup packed dark or light brown sugar
-1/2 cup granulated sugar
-1 large egg plus 1 egg yolk
-2 tsp vanilla extract
-1 - 1 1/2 cups semisweet chocolate chips
1. Preheat oven to 325F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a mixing bowl, beat butter and sugars (by hand or with a mixer) until combined. Add egg, yolk, and vanilla, beating until combined. Stir in the dry ingredients and beat, just until combined. Fold in chocolate chips.
4. Roll dough into balls (book suggests a scant 1/4 cup). Hold the dough ball and pull into two equal halves. Rotate each half 90 degrees so that the jagged edges are facing up. Press the two balls back together, jagged edges still up, and place on the cookie sheet (smooth side touching the baking sheet). Space 2 1/2 inches apart.
5. Bake for 15-18 minutes, until the outer edges start to harden but the centers are still soft and puffy. Cool cookies on baking sheets before removing to a wire rack to cool completely.