Friday, 6 March 2015

Chocolate chip cookies

For my first food post I decided a good place to start would be chocolate chip cookies!  Everyone loves cookies, and even better… chocolate chip ones are the best.  Melted pockets of chocolate, gooey centers, crunchy edges and a perfect marriage of butter and sugar…YUM!
I had to do some research of my own to figure out which recipe I wanted to share with all of you, and which one would be worth a blog post.  After perusing my many cook books new and old, I found one that was blog worthy. 

I have never made this recipe before, but as it’s in the “All-Time Best Recipes” from Cook’s Illustrated I figured I had a pretty good chance of producing an amazing cookie.
Now normally I am one to be creative in the kitchen and take a basic recipe and give it a twist of my own, like adding more vanilla or chocolate.  But this time I decided to follow the instructions word for word and not veer from the recipe. 

Well it’s a good thing I followed every step, these cookies turned out better than I had expected and I loved every bit and had trouble not eating the whole batch! 
I would definitely make these again if I needed a really tasty go to cookie recipe to impress. 

Enjoy J

The Perfect Chocolate Chip Cookie
Makes 16 cookies

*Avoid using a non-stick skillet to brown the butter; the dark color of the non-stick coating makes it difficult to gauge when the butter is sufficiently browned.  Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.

1 ¾  cups (8 ¾ ounces) all-purpose flour
1 ½  teaspoon baking soda
14   tablespoons unsalted butter
¾     cup packed (5 ¼ ounces) dark brown sugar
½     cup (3 ½ ounces) granulated sugar
1     teaspoon salt
2     teaspoons vanilla extract
1      large egg plus 1 large yolk
1 ¼  cups (7 ½ ounces) semisweet chocolate chips or chunks
¾     cup pecans or walnuts, toasted and chipped (optional)

1.        Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.
2.      Melt 10 tablespoons butter in a 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.  Transfer browned butter to large heatproof bowl.  Add remaining 4 tablespoons butter and stir until completely melted.
3.       Add brown sugar, granulated sugar, salt and vanilla to melted butter; whisk until fully incorporated.  Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand for 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, stir in flour mixture until just combined, about 1 minute.  Stir in chocolate chips and nuts, if using.  Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
4.      Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets.
5.      Bake 1 sheet at a time until cookies are golden brown, still puffy, and edges have begun to set but centers are soft, 10-14 minutes, rotating baking sheet halfway through baking.  Transfer baking sheet before serving. 


  1. Your photos are beautiful and these cookies look delicious! Can't wait to make them!

    1. Thanks Eileen, they are worth the time and the effort :)