By blucoat on August 25, 2009
Photo by emmillee
Photo by emmillee
"These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009)."
Serving Size: 1 (848 g)
Servings Per Recipe: 1
"Definitely not for dieters with the amount of butter! But who wants to eat diet cookies anyway. These were FANTASTIC! You can really taste the carmelly butter flavor. I followed the recipe to a "t" and they came out perfect. I highly suggest toasting the nuts if you decide to use them--it really makes a difference!"
"Honestly, this is the very best chocolate chip cookie I have ever TASTED, much less made! It's phenomenal and worth the extra it takes to brown the butter and mix the butter/sugar mixture three times."
"These cookies are chewy in the center and crisp on the edges. Not soft or cakey at all. They are very flavorful---the browned butter gives them a great caramel/toffee taste. Thanks for posting!"
"Indisputably the BEST chocolate chip cookie I've ever made! I used mini chips (all I had), and measured the dough to a rounded tablespoon, and all I can say is, "Wow". Recipe works at 4,000 ft+ altitude. Just add 2 tablespoons flour to recipe. Finally, I make a better chocolate chip cookie than my Mother-in-law!"
"These cookies were AWESOME!!! They were chewy, super easy to make and cooked up nicely.."
"*Wonderful* Thick and chewy :) These are definitely going to made again! Thanks for posting this great recipe *Made for Spring 2010 PAC*"
"GREAT COOKIES but use the REAL recipe. ATK uses Bittersweet not semi-sweet chocolate. It makes a big difference and exlains why some think the recipe is too sweet. The Bittersweet they use is the Ghirardelli 60% cacao. They will be much better with this - I've used both types of chocolate."
"Yes, they are a little on the sweet side, but that browned butter complexity overcomes any shortcoming. I gave my daughter a couple dozen of these for an after-school activity and was shocked when she brought back the EMPTY container. The kids are still talking about them!"
"These ARE sweet. I can't make these often for that reason. But man, the texture is perfect, truly, with the right amount of chewiness and crispness. None of that soft, cakey texture you get with the Tollhouse recipe. And the browned butter gives it a nice complexity without pushing it too far past what a traditional CCC should taste like. I think I'll try subbing some ground oats for part of the flour to see if I can cut down on the sugar hit I get without sacrificing the texture."
"Everyone at work had a sample of these cookies and overwhelmingly they were loved. Enthusiastically, in fact. I personally thought they were a little too sweet and I had to reduce the amt of chips to 1/2 a cup. They are very pretty cookies and the consistency is really nice."
"The cookies were great, but I can't believe I'm saying this, they had too many chocolate chips. I love chocolate chip cookies, but for the first time I found myself wishing a cookie had fewer chips. The cookies tasted so good, that I wanted to have more of the cookie flavor and less of the chocolate flavor. I baked the cookies with the bittersweet Ghirardelli, and the chocolate was very rich, overwhelming the flavor of the cookie. Best recipe I've used, but next time I'll use less chips."
"Best cookie recipe I've tried so far. I uploaded pictures (mine's the yellow plate!) because I was so proud. My boyfriend devoured them and this made me happy.
My advice is to make sure you take them out when the edges JUST start browning. they will look raw...but give them a few minutes out of the oven before transferring to a cooling rack. If you use this method, and store them in an airtight container once cooled, they will stay crisp on the outside and gooey/chewy on the inside for days. (If they last that long!)"
"We love ATK. There scientific approach and testing usually generates wonderful recipes. Unfortunately, these cookies were quite dissapointing. They were overly sweet, almost like you were eating a sugar cube. We did use the optional chopped pecans. I measured everything exact and all my ingredients were fresh. These are crunchy cookies (which we love) They took the whole 14 minutes to bake. I didn't feel that the whipping and resting method made any difference in these cookies. Sorry blucoat, but these cookies just did not work for us. :("
"Without a doubt THE best CCC recipe out there. I tweaked it a bit. I didn't brown the butter as it had too much of a peanutty flavor for my liking. I left the butter in the pan only 10-15 after totally melted. I used the Ghirardelli 60% and instead of 3/4 c. dark brown sugar, I only used 1/2 c. and added 1/4 c. light brown sugar. I didn't add nuts or use parchment paper. <br/><br/>These take more effort than your normal CCC recipe, but the payoff is phenomenal. Look no further."
"Good lord, these are the best cookies we have ever made. Bake them for 10 minutes, take the sheet out of the oven, let the cookies rest on the pan for 3 minutes, THEN take them off and put them on a cooling rack. They will be perfect - buttery crispiness to the edges, and soft in the middle. I agree with some posters that you can cut back a touch on the chocolate chips. Definitely toast the walnuts. YUMMMMMM"
"I made these for my family and they were eaten in a day. They were very good and the nutty flavor from the browned butter gave it a nice taste and smell."
"This is a great recipe. I just made a batch this morning and the weirdest thing happened. First of all, I should mention that I use salted butter and adjust the salt accordingly. I just prefer the taste of regular butter over unsalted and use it in all my recipes.
The first time I made these cookies, they turned out perfect. I make them smaller than the recipe calls for, using a tablespoon instead of three.
So, today everything came together well. The butter browned nicely and the dark brown sugar was moist and lump free. I stirred the mix and let it set the requisite amount of time. I added the Ghirardelli semisweet chips at the end and began to fold them in. The chips refused to be folded in! They popped back to the top of the dough as if electrically charged and the dough was repelling them. The overall impression was that the dough had an oily finish rather than a sticky one.
I had to form the dough balls so that the chips were buried and baked away.
The cookies turned out the best ever! Somehow the heat caused the right conditions to meld the chips with the dough. I have found this recipe not to be perfect every time. Occasionally they cookies will spread too much (like the time I used unsalted butter). This batch is sublime."
"I've tried so many CCC recipes (Tollhouse, New York Times, etc). This is, hands down, the best one! The recipe is perfect, as is. I also tried it with cut up soft Werther's original caramels and pretzels. Just reduce the amount of chocolate."
"This has been my go-to choc chip cookie recipe for a while, and everyone who tries "my" cookies says it's the best choc chip cookie they've ever tasted. The only thing I alter is (and in my opinion, it makes a big difference) is that I use 1/2 cup each of the Ghirardelli 60% cacao chips, the Ghirardelli milk choc chips, and the Ghirardelli semi-sweet chips. Adding more than one flavor of choc chips adds more dimension of chocolate flavor in my opinion (and everyone who's tasted them.) Even though I am a dark choc lover, I think using all 60% would make them too rich. But mixed w/the milk & semi-sweet, the balance is just right!"