Chocolate Chip Cookies ATK

Theresa787

"MAKES 16 COOKIES Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting."
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Ingredients

servings
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Original recipe yields 8 servings



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Directions

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  1. 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.)
  2. 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 sheet to wire rack; cool cookies completely before serving.
  3. RECIPE TESTING - CREATING A NEW CLASSIC
  4. Here's how we improved on the Toll House classic to create an even better cookie.
  5. TOLL HOUSE RECIPE: EQUAL AMOUNTS BROWN AND WHITE SUGAR
  6. A 1-1 ratio of brown to white sugar creates a cookie that's neither crisp nor chewy.
  7. OUR RECIPE: MORE BROWN SUGAR
  8. Using more brown sugar than white makes for a chewier cookie.
  9. TOLL HOUSE RECIPE: CREAMED SOLID BUTTER
  10. Creaming butter creates a cakier texture in cookies.
  11. OUR RECIPE: BROWNED, MELTED BUTTER
  12. Melting butter contributes to chewiness; browning it enhances flavor.
  13. TOLL HOUSE RECIPE: 2 WHOLE EGGS
  14. Whole eggs contribute to a drier texture.
  15. OUR RECIPE: 1 WHOLE EGG, 1 YOLK
  16. Eliminating one egg white also boosts chewiness.
  17. TOLL HOUSE RECIPE: BEAT AND BAKE
  18. Baking the dough immediately after mixing doesn't allow the sugar to dissolve as fully as possible.
  19. OUR RECIPE: WHISK AND WAIT
  20. Whisking sugar into the liquid ingredients and then waiting 10 minutes allows more of it to dissolve, setting up better flavor and texture.
  21. TOLL HOUSE RECIPE: LESS DOUGH
  22. The smaller the cookie, the more uniform its texture.
  23. OUR RECIPE: MORE DOUGH
  24. Three tablespoons of dough per cookie increases its crisp-chewy contrast.

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