Perfect Chocolate Chip Cookies

Chocolate Chip Cookies For those of you the regularly follow this blog (and I mean both of you, so pay attention!), you know I usually post my own recipes or my take on other recipes with my tweaks, tips or suggestions added, but I really don’t think you can improve on this recipe from Cook’s Illustrated for your basic, delicious chocolate chip cookie.  I made these last night and they were, as the title suggests, pretty close to perfect! The browning of the butter before it’s added to the recipe adds a depth of flavor you don’t find in other chocolate chip cookie recipes, or as CI puts it “A chocolate chip cookie that’s moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness.” I do have one other recipe that I think compares to this for a chocolate chip cookie made with oatmeal (I think it’s actually much better!), but for now, if your jonesing for a killer cookie, try this recipe…you won’t regret it (until you try and fit into your pants the next day).

2 thoughts on “Perfect Chocolate Chip Cookies”

  1. I love this recipe. I change the ingredients a bit to make them healthier. First, I use whole wheat flour as opposed to normal bleached baking flour. I melt two cups of pure butter (decalcifies the pineal gland!) and add the sugar (I use pure cane sugar) and brown sugar til it makes a sludgy-delicious looking mess. I also double or triple the vanilla extract as this recipe suggests. I’ve definitely noticed that refrigerating the dough before baking gives me more control over the size and shape of the cookies.

    Glad I found your site (from a lifehacker comment thread) and the fact that you linked my favorite chocolate chip cookie recipe as the first post is awesome.

    Keep it up!

  2. Hi Shane…I appreciate the comments. Next time I make them, I’ll try doubling up on the vanilla. You’re right about refrigerating the dough…it does help in the shaping. I also freeze some dough in a log-shape (wrapped in plastic wrap and shaped like the refrigerated ones in the supermarket) and then, when I have crave c.c cookies, I just slice off a few 1/2 inch pieces and bake them…it works great. Check back here next week…I’m going to be posting a chocolate chip cookie recipe that’s really incredible…far and away the best c.c. cookies I ever tasted. If you get a chance, give them a try and let me know how you think they compare…thanks!

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