Americas test kitchen thick and chewy chocolate chip cookies

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islandeat.wordpress.com

What can be more satisfying than finding what you were seeking for years? The perfect chocolate chip cookie can be elusive, despite its simplicity and iconic status. I found tha… More

Jessica Au

119 followers

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"As seen on America's Test Kitchen, this revamped chewy cookie has deep toffee/butterscotch undertones. They highy recommend Ghiradelli 60% cacoa bittersweet chips or Hershey's Special Dark chips. It is important to bake one tray at a time for proper baking, and these are developed to make large cookies - 4-5" across. You'll have to use 3Tbsp of dough per cookie, giving 2" around each dough mound to allow for spreading. Cool cookies ON THE COOKIE SHEET for 30 to 60 minutes for the ideal cookies."

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  This is the only chocolate chip cookie we make.

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  This is my go-to Chocolate Chip Cookies recipe ever since I saw it on the America’s Test Kitchen episode. I’ve even sent this to my friend who now uses this recipe as well. One time, I didn’t have enough butter one time, so only melted 8 tbsp and added 2 tbsp butter to the melted butter. In addition, because my family doesn’t like dessert that is overly sweet, I reduced the granulated sugar to 1/4 -1/3 cup granulated sugar, and brown sugar to 1/2 cup. The end result based on these modifications were still good. Crisp on the edges, and chewy on the insides.

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  Very disappointed in these. The dough had a lovely flavor but they were thick and cakey, even with the lesser amount of flour called for, compared to many other recipes. I was hoping for thin(ner) and chewy.

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  The perfect chocolate chip cookie hands down, crispy and chewy. One correction though! Do not wait for them to cool completely, eat warm with ice cold milk!

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  I loved this recipe, made it a few times now, makes lovely caramely chewy cookies. I found the suggested 3 spoonfuls per cookie a bit huge, I switched it to 1 for a slightly more ‘uk normal’ biscuits, and lowered the cooking time to 10 minutes at 180 degrees c. I used dark chocolate chips to cut a little of the sweetness and do make sure you brown the butter, makes a real difference to the flavour! I used a large flat frying pan and it took about 10 minutes. Fab recipe!

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  Do NOT use the metric measurements from "Chef de Martee from Ireland"!!!!! The flour amount listed is about double the amount given in the original recipe!!!!!!! Do not make the same mistake as us poor fools

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  First time baking cookies, but when I saw this recipe I knew I had to give it a go. Exactly what I hoped for, both crisp and soft: cookie perfection! Below is the list of ingredients translated for people outside the US. METRIC FRIENDLY INGREDIENTS 395g unbleached all-purpose flour 1/2 teaspoon baking soda 210g unsalted butter 113g granulated sugar 170g packed dark brown sugar 1 teaspoon table salt 2 teaspoons of vanilla extract 1 large egg 1 large egg yolk 284g dark chocolate chips 170g chopped pecans

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  This is my new favorite chocolate chip cookie recipe! The brown butter flavor makes these a star. Just WOW. I decided to double the recipe. If I do so again I'll be sure to brown it 14 Tbsp at a time. I tried to brown it all at the same time and it spit a lot because of the moisture content of the butter. I would also stick to the lower end of the time range on the baking. 10-12 minutes should be good.

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