Chocolate Chip Smart Phone

This Monday I am going to go classic, Chocolate Chip. This Recipe is from America’s Test Kitchen, one of the greatest Cooking shows on TV. It is really about the science behind why thinks work and how to make them better. They took the Toll House Recipe and really just made it better. I find the Toll House Recipe produces a flat and crisp cookie, while the Test Kitchen recipe produces a chewy cookie with some height, something that you can sink your teeth into. I was made aware of this Recipe by the Cooks Illustrated Iphone App, a must have App for any home Cook or Baker. This is now the go to Chocolate Chip Cookie Recipe, all others have been thrown out. Family and friends ask for these cookies all the time. Once you make these a couple times the technique becomes easy and the recipe becomes automatic.

INGREDIENTS

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks
• 3/4cup chopped pecans or walnuts, toasted (optional)

First step is to brown the butter, take 10 Tablespoons and and place it in a skillet and let it go about 2-3 minutes swirling it constantly. If you use the awesome iPhone app, there are timers built right in. I like to use the smell test for browning butter, just put your nose over the pan. If it smells rich and nutty it is ready.

Once you have a good brown on your butter, pour it in a heat proof bowl and add the remaining 4 Tablespoons of butter the bowl. Stir until melted.

Now that all the butter is melted, you want to add your Sugars, Salt and vanilla. Give this a good whisk. Next add the eggs.

Give these a nice whisk and get everything all incorporated and get rid of all the sugar lumps. Americas Test Kitchen says 30 seconds. Then walk away, let it sit for at least 3 minutes. You are going to do this a total of 3 times. Whisk for 30 seconds and let it rest for 3 minutes, you want the mixture to have about 10 minutes of resting time, with 3 30 second stirs mixed in.

FirstStir

 Second Stir
 

 
Final Stir
 
You can see how after each stir the color lightened up and the mixture took on a much glossier look. Then all that is left is to add the flour and chocolate chips, and nuts if you want them.

This cookie dough smells amazing and tastes even better, if you are a cookie dough fan it is going to be hard to get these in the oven.
Another important key to this recipe is to use the correct amount of dough in the cookie. Too little and you get a little crisp almost wafer hockey puck type thing. You really want to get a good amount of dough into each cookie to get them to rise nice. About 3 tablespoons, they then stay crisp on the outside and gooey on the inside. I use a small cookie scoop, a load it up twice.

One Scoop
 

 Two Scoops
 
Now pop them into a 375 degree oven for 10 mins. Check them at 9 mins, if the edges are browning they are done. Let them cool on the pan for a few minutes then transfer them to a cooling rack.

This is easily one of the best Chocolate Chip Cookie recipes out there. These are going to be a great dessert tonight after our Chili Rubbed Pork Loin and Sweet Potato Hash (Thats a later post). I would have never been made aware of these if it wasn’t for my handy iPhone. I get a lot of recipes and ideas from cooking and kitchen apps.

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