Cook's Illustrated Chocolate Chip cookies

 

• Active Time

  35 minutes

• Total Time

  2 hours

We all know the saying “as American as apple pie,” but a simple chocolate chip cookie recipe is perhaps the most iconic American dessert of all. Served warm with a glass of milk, this beloved treat is bound to bring up Proustian childhood memories of grandmothers’ kitchens, after-school snacks, and family celebrations.

Opinions vary about what makes the best chocolate chip cookie. Some people like their cookies crispy, while others prefer a chewier texture. This recipe splits the difference, giving you soft cookies with golden brown, crisp edges. And because this variation is so classic, it’s also extremely flexible. If your perfect chocolate chip cookie is slightly crunchy or more on the tender side, experiment with the range of bake times below, cooking just one or two cookies at first to see exactly how to get them just right. If you’re into bold chocolate chunks, you can opt to use chopped chocolate bars instead of chips. Is big crunch your thing? Fold in a handful of toasted pecans or walnuts. Lover of salty-sweet? Sprinkle on some fancy salt just before baking. 

For cookies with even more nuanced flavor, chill the cookie dough overnight before baking—this will also keep the dough balls from spreading too much on the cookie sheet. You can use a cookie scoop to portion your dough or a measuring cup, but make sure to moisten your palm before you flatten the cookies out, so they don’t stick to your hand.

 Makes about 28 large (4½-inch) cookies

3 cups all-purpose flour

1½ teaspoons baking soda

1½ teaspoons kosher salt

2 sticks (1 cup) unsalted butter, melted and cooled slightly

1½ cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1½ teaspoons vanilla

2½ cups semisweet chocolate chips (16 ounces)

1. Step 1

   Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

   Step 2

   Whisk together flour, baking soda, and salt in a small bowl.

   Step 3

   Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1¾ tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

   Step 4

   Scoop ¼ cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

   Step 5

   Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets. 

ATK Perfect Chocolate Chip Cookies

 READY IN: 45 mins

YIELDS: 16 very large cookies

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 cup  packed dark brown sugar (5 1/4 ounces)
• 1  teaspoon salt
• 2  teaspoons vanilla extract
• 1  large egg
• 1  large  egg yolk
• 1 ¹⁄₂ cups bittersweet chocolate chips (Ghirardelli recommended) or 1 ¹⁄₂ cups  semi-sweet chocolate chips (Ghirardelli recommended)
• ³⁄₄ cup  chopped pecans (optional) or ³⁄₄ cup walnuts, toasted (optional)

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 seet to wire rack; cool cookies completely before serving.

no boozy bourbon chicken

 

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces

• 2 tablespoons cornstarch, divided

• 2 tablespoons olive oil, divided

• ¼ cup minced onion

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup reduced sodium chicken broth

• 1/4 cup  apple juice)

• 3 tablespoons packed brown sugar

• 1 tablespoon cider vinegar

• 1/4 teaspoon crushed red pepper

• 2 cups cooked rice

• 2 green onions, sliced

  
  

  step 1:  Gather Ingredients.

  step 2:  Toss chicken with 1 tablespoon cornstarch in a medium bowl.

  step 3:  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.

  step 4:  Heat  remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.

  step 5:  Stir remaining 1 tablespoon cornstarch, soy sauce, broth, apple juice, brown sugar, vinegar, and crushed red pepper together in a small bowl.

  step 6:  Add sauce mixture to skillet; cook and stir until thickened and bubbly.

  step 7:  Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.

  step 8:  Serve over rice. Top with green onions.