The Perfect Chocolate Chip Cookie

3 Oct

You know you have a good friend when they are happy to cook you a fabulous meal no questions asked. ( I happen to be this kind of person, but it is always nice to have the favor returned.) My friend Courtney recently made me a delectable dinner:  Orecchiette with Broccoli Rabe (a Martha Stewart recipe) paired with a green leaf salad with figs, walnuts, and a balsamic glaze. Talk about a phenom meal for a Tuesday night!

Orecchiette with broccoli rabe

Not only was the meal mouth-watering, but also we were in the most picturesque of dinning areas: her backyard. Check out the decor she so masterfully placed. It really felt like October and autumn had begun.

Orecchiette with broccoli rabeDoesn’t it look like it should be in a magazine?

Thereafter, we continued with my part of the night: baking. Every Wednesday, my team at work has a sweet treat brought to the meeting. This week was my turn and so I utilized Courtney’s kitchen to make the perfect chocolate chip cookie. You might ask yourself, “how do you know the cookie is perfect?” Well, given how fast the cookies disappeared today, I could say they were very well received. Ultimately, it is what your palette feels, but in my many kitchen experiments, this America’s Test Kitchen recipe has always won out. You can find the recipe below:

Cook’s Illustrated/America’s Test Kitchen Presents:
Perfect Chocolate Chip Cookies
Adapted from Cook’s Illustrated and America’s Test Kitchen


1 ¾ cups unbleached all-purpose flour
½ tsp. baking soda
14 Tbsp. unsalted butter (1 ¾ sticks)
½ cup granulated sugar
¾ cups packed dark brown sugar
1 tsp. table salt
2 tsps. vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips (I used Ghirardelli milk chocolate)


  • Preheat the oven to 375 degrees and place the oven rack in the middle position.  Line 2 large (18×12 inch) baking sheets with parchment paper and set aside.
  • Whisk flour and baking soda together in medium bowl and set aside.
  • Heat 10 tablespoons of the butter in 10-inch skillet (if possible, do not use nonstick) 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.
  • 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, giving dough final stir to ensure no flour pockets remain.

Chocolate Chip Cookie Dough

  • Divide dough into 16 portions, each about 3 tablespoons.  Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.  Smaller baking sheets can be used, but will require 3 batches.
  • 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.

The Perfect Chocolate Chip CookieVoila.

2 Responses to “The Perfect Chocolate Chip Cookie”

  1. Maria Tettamanti October 4, 2013 at 4:12 pm #

    Sooo trying this recipe and am thrilled to see it includes some salt!

    • Elizabeth Halle October 16, 2013 at 9:15 pm #

      It’s fabulous! You must try. Sorry for the delay I was away in Chinaaaaa!


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