Best Chocolate Chip cookie recipe?
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Anonymous
Yup. Nuts or no nuts, these, baked on a Silpat, are the best. |
Anonymous
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I'm the original NM cookie poster and my other fav is this one -- if you like a soft and chewy cookie.
http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies |
Anonymous
+1 |
Anonymous
+1000! The secret is the browned butter. It makes the cookies have a great chewiness and a deep caramel flavor. |
Anonymous
| Please share the Cook's Illustrated recipe with the browned butter. TYVM |
Anonymous
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I'm drunk and not reading the whole thread (yes, I posted the middle finger on the mint body wash thread). You put too much sugar in your cookie dough. Too much sugar creates flattened cookies like that.
Also, I second the Neimans recipe urban legend recipe. But you might want to try again with the basic toll house recipe first  . Neslee Tohoos.
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Anonymous
Oy, I'm recipe drunk recipe. |
Anonymous
| have another glass and come back please! |
Anonymous
Here ya go! Perfect Chocolate Chip Cookies MAKES 16 COOKIES 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. INGREDIENTS 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) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecans or walnuts, toasted (optional) INSTRUCTIONS 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. |
Anonymous
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http://www.food.com/recipe/thin-and-crispy-chocolate-chip-cookies-80739
I like these because they have no eggs and you can feel ok about licking the bowl...They come out thin and crispy but that is by design. Shirley Corriher is the recipe author an dshe also has versions that are puffy and chewy. She explains the chemistry in her book Cookwise. I also add double the # of chocolate chips |