Americas test kitchen chewy chocolate chip cookies

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.
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.
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.
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.).
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 seet to wire rack; cool cookies completely before serving.

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With the craziness of the holiday season, I definitely dropped the ball on The Chocolate Chip Cookie Experiment for a few weeks. But you can dry your tears, I'm back to the grind and bringing you another famous chocolate chip cookie recipe today!

Just a reminder– I'm attempting to find 52 different chocolate chips cookie recipes (theoretically, a year's worth of recipes if I did one per week) and test them all out to find either the best chocolate chip cookie recipe already in existence, OR to use this experience to take the things I learned and loved about each of my favorite recipes and turn them into one super cookie!

Today's test subject: American's Test Kitchen Chocolate Chip Cookies.

Basically, the unique thing about these cookies is the use of browned butter. Browning the butter creates a deep, toffee-like flavor that I really liked and definitely sets these apart from other CC cookies I've tried.

For me, the only drawback to these cookies is the texture. I felt like they were a little cake-y, and they didn't spread all wrinkly and crinkly the way I like for a chocolate chip cookie to do. They stay quite thick and puffy. Although… it's worth mentioning here: my cookies didn't come out looking like the photograph in their book. I followed the recipe exactly, but I only made the one batch (so there was no repeat testing to be sure I got the correct results the first time). Their cookies look like they have crispier edges and more spreading. Not fat and puffy like mine. But my experience is really all I have to go on… so…..

I'd say if that's your kind of cookie, then this is definitely the recipe for you. Because, seriously, the browned butter flavor is out of this world. And the aroma— just omg. These have definitely been the best smelling cookies so far!

That's it for recipe #10! See ya next week for more chocolate chip cookies 🙂

Ingredients

14 tablespoons butter, divided
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 large egg + 1 large egg yolk
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 1/4 cup chocolate chips

Instructions

Preheat oven to 375ºF. Prepare to baking sheets by lining them with parchment paper.

Melt 10 tablespoons over medium-high heat in a 10-inch skillet. Stir continually until butter is dark golden brown and the aroma has become toffee-like.

Transfer browned butter to a mixing bowl. Add the remaining 4 tablespoons of butter and stir until melted.

Whisk in the brown sugar, granulated sugar, vanilla, and salt until incorporated.

Whisk in the egg and egg yolk, for about 30 seconds, until smooth. Let rest for 3 minutes

Whisk mixture again for 30 seconds. Then repeat the process of resting and whisking 2 more times until mixture is thick and smooth.

Use a rubber spatula to stir in the flour and baking soda, just until dough forms. Fold in the chocolate chips.

Working with 3 tabelspoons of dough at a time, roll into balls and space 2 inches apart on the prepared sheets.

Bake for 9-10 minutes until edges are golden brown. Cool on wire racks.

About the author

Ashton

Ashton founded Something Swanky way back in 2010. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is food styling, food photography, and recipe development.

americas test kitchen chewy chocolate chip cookies