Perfect Chocolate Chip Cookies

I'm always on a hunt for great chocolate chip cookie recipe. My husband who does not have much of a sweet tooth, loves good Chocolate Chip Cookie. Since there is only a handful of sweet treats he enjoys, I always want to find a better way to make his favorites. Here is another recipe that got a raved reviews. We like crispy exterior and chewy interior, if you are after crispy cookie, this might not be a good recipe for you. I loved, loved, loved this one and I'm not even a chocolate Chip Cookie aficionado. The recipe comes from The Complete America's Test Kitchen TV Show Cookbook.

The Perfect Chocolate Chip Cookies



Before you get started, here are some tips, that might be helpful: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.


1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecan or walnuts, toasted (optional)


1. 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.

2. 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.

3. 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.

4. 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.)

5. 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.

Enjoy!

Chocolate Brigadeiros

1 14-oz. can sweetened condensed milk
2 Tbs. unsalted butter
2 Tbs. heavy cream
1 tsp. light corn syrup
1-1/2 oz. semisweet or bittersweet chocolate (preferably 60% to 62% cacao), chopped
1 tsp. Dutch-processed cocoa powder
1 cup chocolate sprinkles (preferably Guittard)

Put the condensed milk, butter, cream, and corn syrup in a 3-quart heavy-duty saucepan and bring to a boil over medium heat, whisking constantly. Add the chocolate and cocoa powder and continue to whisk, making sure there are no pockets of cocoa powder. As soon as the mixture comes back to a boil, turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense, fudgy batter, about 8 minutes. When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan.

Slide the mixture into a bowl. (Don’t scrape the pan—you don’t want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate uncovered until very firm, 3 to 4 hours.

Put the sprinkles in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the sprinkles as you finish rolling it. When you have 4 to 6 brigadeiros, toss them in the sprinkles to coat. You may need to exert a little pressure to ensure that the sprinkles stick.