Monday, October 19, 2009

Chocolate Chip Cookies, Three Ways

Chocolate chip cookies are one of my all time favorite desserts which is why I'm always willing to try a new recipe. In the last month, we've tried three. :) Picking a favorite is like picking a favorite family member- impossible. But if you forced me pick one recipe, I think I'd have to go with the one pictured above because they are so thick. They are the America's Test Kitchen Cookies. However, Nestle's Island Cookies and Angela's Chocolate Chip Cookies are also worth trying out. Try all three and let me know in the comments which one YOU like best!

America's Test Kitchen Thick and Chewy Chocolate Chip Cookies

2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside.
With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips.
Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 17 minutes in my oven).
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup flaked coconut toasted, if desired
1 cup chopped walnuts

PREHEAT oven to 375° F.

COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

3 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in a small bowl. Beat butter, sugars, and vanilla in a large mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Important: Bake at 375 for 9 minutes (maybe 10), just until they are barely golden. Cool on baking sheet at least 3 minutes before removing them.


The Green Family said...

We made Angela's and the Test Kitchen cookies and our vote was Angela's.

RAP said...

I made the Test Kitchen recipe:


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