The “best ever” chocolate chip cookie just might be the holy grail of home bakers, and rightly so. Dozens of chocolate chip cookie recipes demonstrate different attributes in a finished product – puffy, chewy, flat, crispy, etc. (For more food science tid-bites on what causes these different outcomes, click here.)
Most chocolate chip cookie recipes call for the creaming method, where butter is “creamed” with sugar to incorporate air into the dough. Now, if you’re like me, this is where the perfect cookie occasionally goes wrong. You leave the butter out a little too long, and it becomes over-softened, yielding flat cookies. Or, you completely forget to soften the butter, and hurriedly decide to speed through by softening the stick in the microwave. (Hey, no judgement here. I totally understand, something more important called for your attention, and the butter suffered.) The fix? MELTED butter.
Some time ago, I stumbled upon this recipe for a chewy chocolate chip cookie using melted butter. It’s brilliant! (Of course it is…the recipe comes from one of my favorite sources, America’s Test Kitchen!) No more fuss over getting butter softened just right. Instead, melt/cool the butter, and cream with the sugar prior to subsequent ingredient addition. You might think melted butter would result in flat cookie discs, but no. This recipe is built to yield big cookies with chewy centers and crispy edges, thanks to the egg yolk, and high sugar (and high ratio of brown to white sugar). Ahem…the large cookie size also contributes to the chewy factor…so there’s no use baking mini cookies this batch.
But a warning to every chocolate chip cookie crusader…your endless quest for the perfect, chewy cookie might be over with this recipe! (At least for now… 🙂 )
A Food Science Tid-Bite: Butter that is softened properly should give slightly when pressed, but mostly retain its shape. Usually, about 45 minutes of softening at room temperature will achieve the right consistency. To expedite butter softening, try cutting the butter into smaller pieces prior to tempering.
Cooking Light, “The Most Common Cooking Mistakes.” http://www.cookinglight.com
America’s Test Kitchen, “Thick and Chewy Chocolate Chip Cookies.” http://www.americastestkitchenfeed.com/recipes
Thick and Chewy Chocolate Chip Cookies: America's Test Kitchen
From America’s Test Kitchen
- 2c + 2Tbs all purpose flour
- 1/2tsp baking soda
- 1/2tsp salt
- 12Tbs butter, melted
- 1c brown sugar
- 1/2c granulated sugar
- 1 egg
- 1 egg yolk
- 2tsp vanilla extract
- 1 1/2c chocolate chips
- *We add in a few M&Ms on occasion. 🙂
- In a small bowl, melt butter then let the butter cool.
- While butter is cooling, preheat oven to 325F, and prepare baking sheets with parchment paper.
- In a separate bowl, mix together the dry ingredients: flour, baking soda, and salt.
- Add brown sugar, sugar, and cooled butter to the bowl of a stand mixer. Cream butter with sugars until light.
- One at a time, add the egg and egg yolk to the butter mixture, mixing between each addition. Add vanilla and mix.
- Add dry ingredients to the cookie dough, mix to combine.
- Add in chocolate chips.
- Scoop out large spoonfulls of cookie dough (approx. 1/4c each), and place on baking tray. Cookies will spread. Leave plenty of space between each cookie. I usually put approx. 5 cookies on a tray.
- Bake cookies at 325F for 15-20min, or until edges are golden and crispy. Centers will still be chewy, and oh so good. Cool before eating…if you can!