Atk's Chewy Chocolate Chip Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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As seen on America's Test Kitchen, this revamped chewy cookie has deep toffee/butterscotch undertones. They highy recommend Ghiradelli 60% cacoa bittersweet chips or Hershey's Special Dark chips. It is important to bake one tray at a time for proper baking, and these are developed to make large cookies - 4-5 across. You'll have to use 3Tbsp of dough per cookie, giving 2 around each dough mound to allow for spreading. Cool cookies ON THE COOKIE SHEET for 30 to 60 minutes for the ideal cookies. Ingredients:
10 tablespoons butter |
4 tablespoons butter |
1/2 cup sugar (white) |
3/4 cup dark brown sugar (soft & fresh) |
1 teaspoon salt |
2 teaspoons vanilla extract |
1 egg |
1 egg yolk |
1 3/4 cups flour |
1/2 teaspoon baking soda |
1 1/2 cups chocolate chips |
Directions:
1. Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment.
2. 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.
3. Add in 4 tablespoons cold butter and whisk until melted.
4. Whisk in the two types of sugar.
5. Whisk in the salt, vanilla and then the eggs.
6. IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times.
7. Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated.
8. Stir in chocolate chips.
9. Place 3 tablespoons of dough into mounds 2 apart onto cookie sheets.
10. Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.
11. Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.
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