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Perfect Chocolate Chip Cookie! Recipe

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This recipe for Perfect Chocolate Chip Cookie!, by , is from The Cesena Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Soffel

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. unbleached all-purpose flour
1/2 tsp. baking soda
14 tablespoons unsalted butter (1 3/4 stick)
1/2 c. granulated sugar
3/4 c. packed dark brown sugar (dark gives you more flavor)
1 tsp. table salt (use less if you used salted butter)
2 tsp. vanilla extract
1 large egg
1 large egg yolk
3/4 c. chopped pecans or walnuts, toasted (optional)

Directions:
Directions:
Note from "Test Kitchen" - Melt butter in a non-Teflon pan so you can see the actual browning of the butter. Use fresh brown sugar, if you used hardened it will make the cookies dry.

1. Adjust oven to middle position and heat oven to 375. Line baking dish with parchment paper. Don't bake two batches at a time, bakes unevenly.

2. Heat ONLY 10 tablespoons of the butter in 10 in. skillet over medium-high heat until melted, about two minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a 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 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 a 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.) (Patty's personal preference is to scoop the cookies into their form and put on a cookie sheet and flatten out to the desired size. Put in refrigerator or freezer till cold - cookies will not flatten when baking!)

5. Bake cookies 1 tray at a time until golden brown and still puffy, and edges have begun to set but centers are still soft (10-14 min.) Rotate the sheet halfway through! Transfer baking sheet to a wire rack for cooling.

For High-Altitude Baking: PROBLEM: Cookies spread too much in the oven. SOLUTION: Use less sugar. Increase the oven temperature and decrease baking time. PROBLEM: Cookies are too dry. SOLUTION: Add an extra egg or egg yolk.


Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
Me being the absent-minded baker I typically mess up when I'm baking. I did not disappoint when making chocolate chip cookies. I put the wrong amount of flour in my cookies because I had the wrong size measuring cup. The cookies turned into what looked like toffee. After correcting the next three batches I realized the best taste was the one with less flour. It so happened the next day I found "America's Test Kitchen's" Perfect Chocolate chip cookies. And it is!!

 

 

 

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