Americas Test Kitchen Chocolate Chip Cookies Recipes

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Steps:

• Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment.
• Take 10 tablespoons butter and melt and brown in in a metal pan, swirling mixture as milk solids in the butter begin to brown. Pour into a heat-proof bowl.
• Add in 4 tablespoons cold butter and whisk until melted.
• Whisk in the two types of sugar.
• Whisk in the salt, vanilla and then the eggs.
• IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times.
• Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated.
• Stir in chocolate chips.
• Place 3 tablespoons of dough into mounds 2" apart onto cookie sheets.
• Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.
• Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
• 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
• 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
• 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.

Steps:

• Stir the first 3 dry ingredients.
• Stir together butter, sugars until creamy. Beat in vanilla and egg until blended.
• Stir in flour mixture until blended. Stir in chocolate chips and nuts. Put in the refrigerator and let chill for 2 hours. Preheat oven to 375°F Drop batter by tablespoonfuls onto baking sheets covered with parchment paper.
• Bake for 12 minutes or until golden brown. Cool on sheets for 5 minutes and transfer to racks to cool completely.