Discover the perfect chocolate chip cookie recipe by Cook's Illustrated. Get step-by-step instructions and tips to make the most delicious cookies at home.
Cook's Illustrated Chocolate Chip Cookies are the best cookies you will ever make. Perfectly crispy on the edges and chewy in the center, these cookies are bound to become your favorite!
Cook's Illustrated Chocolate Chip Cookies are the best cookies you will ever make. Perfectly crispy on the edges and chewy in the center, these cookies are bound to become your favorite!
From Cook's Illustrated Make sure to use an non-coated skillet to brown the butter. If you use a coated pan you won't be able to tell when your butter has browned. The butter goes from brown to black pretty quickly (especially if you're trying to take pictures at the same time - the perils of food blogging!) so be careful. The recipe calls for semi-sweet chocolate chips (or chunks), but I think I would have preferred bittersweet. Go with whichever you generally prefer. You can use light…
These cookies are nice and chewy thanks to the ratio of brown sugar to granulated sugar, melted butter, and a little extra fat in the form of an egg yolk. This recipe is the original and exact recipe for the famous Cook's Illustrated Thick & Chewy Cookies-- you don't want to lose it!
I finally found it – my favorite chocolate chip cookie recipe goes to Cook’s Illustrated Perfect Chocolate Chip Cookies. I wanted the perfect chocolate chip cookie with a crispy edge and chewy center for texture, while the flavor needed to have a soft buttery toffee-like flavor that would not overwhelm the chocolate chips. After baking more...Read More »
We set out to achieve a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. The result? One of our most popular recipes of all time. Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also…