Cooks Illustrated Chocolate Chip Cookies Recipes

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THIN AND CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!

Provided by pho1962

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 8

2 ½ sticks butter, at room temperature
1 cup dark brown sugar
½ cup white sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
  • Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g

THICK & CHEWY CHOCOLATE CHIP COOKIE BARS, FROM COOK'S ILLUSTRATED RECIPE - (4.1/5)



Thick & Chewy Chocolate Chip Cookie Bars, from Cook's Illustrated Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 12

NOTE:
2 1/8 cups bleached all-purpose flour (10 1/2-ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2-sticks), melted and cooled slightly
1 cup light brown sugar (7-ounces)
1/2 cup granulated sugar (3 1/2-ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips or chunks (semi or bittersweet)
You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins

Steps:

  • Heat oven to 325°F. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 X 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Mix flour, salt, and baking soda together in medium bowl; set aside. Whisk melted butter and sugars in medium large bowl until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chips and turn batter into prepared pan, smoothing top with spatula. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)



Light Chocolate Chip Cookies (Cook's Illustrated) image

Cook's Illustrated came up with the best chocolate chip cookies and they also came up with the best light version. From The Best Light Recipe. I am saving it here so I don't loose it.

Provided by LEGG Gustafson

Categories     Dessert

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted and cooled
1 large egg
2 teaspoons vanilla extract
1 cup packed light brown sugar
1/2 cup semi-sweet chocolate chips, divided (4 oz.)

Steps:

  • Melt butter and set aside to cool.
  • Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
  • Whisk the flour, baking soda and salt together in a medium bowl; set aside.
  • In a large bowl, whisk the melted butter, egg and vanilla together.
  • Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
  • Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
  • Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
  • Press remaining chips into top of the dough( about 3 chips per cookie.).
  • Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
  • Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.

Nutrition Facts : Calories 96.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.9, Sodium 44.6, Carbohydrate 16.2, Fiber 0.4, Sugar 10.8, Protein 1.1

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