Chocolate chip cookies straight from the oven – what could be better? My favorite chocolate chip cookie recipe has been the Cook’s Illustrated version, the “perfect chocolate chip cookie“, because of the use of browned butter. I’ve made this recipe a handful of times. But once in a while I’ll have to give a newly-discovered recipe a go.
Okay, so my cookies didn’t turn out anywhere near as thick as Christy’s, but they were very delicious. Also, as the butter in this recipe is required to be melted, I decided to brown the butter a bit, but that’s the only change I made to the ingredients. Well, I also didn’t add all of the chocolate chips because there were just way too many after I started pouring them into the dough to mix in!
The original recipe for these cookies comes from Allrecipes, where you can read over 5000 reviews for these cookies! Following some advice in the reviews, I decided to refrigerate the cookies (for 2 hours) before I baked them. I didn’t bake all the dough at once, however. I baked about 6 and put the rest of the dough balls in the freezer.
Here is where the magic comes in… the first 6 cookies were delicious, of course, but one week later, when I decided to bake the frozen dough, I discovered that these cookies that had been frozen tasted much better! I guess it goes along the same lines as refrigerating cookie dough for 36 hours before baking to allow the flavors to develop.
These cookies are called “The Best, Big, Fat, Chewy Chocolate Chip Cookies” and they don’t disappoint. However, I did think that the cookies were a little overly sweet. Yes, I know they’re supposed to be sweet, but I think next time I’d cut down on the sugar a bit.
My only real disappointment was that the outsides of the cookies were crisp – they crunched when you bit into them. The insides were well and truly chewy though. I’m not very keen on crisp chocolate chip cookies, but they tasted good enough to overlook it just this once.
How do you prefer your chocolate chip cookies – crispy? cakey? chewy? Do you have a favorite recipe?
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325F (165C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.