Chocolate Chip Cookies are favorite around our house. In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies. Every. Single. Time. I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?” I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.
Nestle Toll House is the standard recipe that I use. I’ve tried many over the years and I always go back to it. I think it’s the goto recipe for most people. I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.
Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe. I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed. These cookies look and taste like you picked them up at a local bakery. They have that wonderful crispy ripple on the outside and the inside is soft and dense. Perfection!
First of all, they start with browned butter. Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better. It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that. It also will start bubbling and foaming when you add the additional butter after taking it off the heat. Don’t be alarmed by this! I actually think that it’s kind of cool.
Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.
The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.
If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight. It really is amazing how much the flavor intensifies and becomes more complex over time. If you don’t have time for that, don’t worry, they’re still really good right away. 🙂
If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven. Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight. The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.
I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers. They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉