We are chocolate chip cookie lovers in our house, so I just had to try the America’s Test Kitchen recipe. They are crunchy around the edges, chewy in the middle and loaded with chocolate chips. It’s just what you want in a chocolate chip cookie recipe!

Did you know that October is National Cookie Month? WAHOO! I do love cookies. I’ll try to post a few this month for sure. I already have a few in mind, pumpkin spice, Mexican chocolate, sugar, pumpkin whoopies, pumpkin chocolate chip, ok I need to do more than just pumpkin. I can’t help it!!!

This ATK chocolate chip cookie recipe is one of two recipes that my husband will eat. He is a picky cookie eater. He loves the Nestle Toll House recipe from the store. Lame, I know, and a recipe that a friend of his made in college. Luckily over the years, I’ve converted him to our chocolate chip pudding cookies too.

Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

Ingredients for ATK’s Chocolate Chip Cookies

The ingredients needed for these cookies are your typical cc cookie ingredients. No surprises. Here is what you will need:

  • Flour: just regular all purpose flour is great
  • Baking Soda: acts as a leavening agent to give the cookies some rise
  • Salt: enhances all the flavors
  • Butter: I prefer to use unsalted butter to control the amount of salt in the recipe.
  • Brown Sugar: adds sweetness and depth of flavor
  • Sugar: just granulated white sugar
  • Egg: You’ll need one egg and another egg yolk to give the cookies structure and to help bind them.
  • Vanilla: adds flavor
  • Chocolate Chips: I’ve tried a few different chocolate chips and semi-sweet is my favorite. Milk chocolate is just too sweet with the sweetness of the cookie dough.

All the details for measurements can be found in the recipe card down below.

Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

How to Make Chocolate Chip Cookies

Here are the basic steps for making this recipe. The complete instructions can be found in the recipe card down at the end of the post.

  1. Prep: Preheat the oven and move one oven rack to the upper position and the other to the lower middle position. Line two baking sheets with parchment or use cooking spray.
  2. Dry Ingredients: Whisk flour, baking soda, and salt together in a medium bowl and set aside.
  3. Wet Ingredients: Mix the butter and sugars until thoroughly blended. Then beat in the egg, yolk, and vanilla until combined.
  4. Combine: Add the flour mixture to the wet ingredients and beat at low speed until just combined.
  5. Stir: Add the chocolate chips and give everything one final stir with a wooden spoon
    • If like nuts in your cookies, you could add some chopped pecans or walnuts at this point too.
  6. Scoop: Using a cookie scoop, create dough balls and roll them into balls
  7. Form: Holding the ball with fingertips of both hands pull the dough in half into equal portions, rotate 90 degrees and stick back together so that the jagged edges are sticking up.
  8. Bake: Place the dough on the pan and bake cookies until light golden brown, 15-18 min, rotating the baking sheets front to back and top to bottom rack half way through the baking time.
  9. Cool: Allow the cookies to cool on a wire rack before digging in, but a warm cc cookie with a tall glass of milk is what dreams are made of.
Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

How Do You Soften Cookies That Have Gotten Hard?

Place cookies in an airtight plastic bag. Add a slice of bread to the bag of cookies and re-seal the bag. The moisture from the bread will soften the cookies without changing the flavor.

Do Cookies Need To Be Refrigerated?

Do not refrigerate cookies unless they contain a cream or custard filling. Refrigerating cookies will cause them to go stale and lose their chewy texture much more quickly.

Can Chocolate Cookie Dough Be Frozen?

Chocolate chip cookie dough can be frozen for up to 3 months. Form dough into a ball, and freeze in an airtight container.

Or, drop dough by spoonfuls onto a cookie sheet lined with parchment paper. Freeze for 2 hours.

When frozen, transfer the frozen cookie dough to heavy duty freezer bags.

The best thick and chewy chocolate chip cookies!

This chocolate chip cookie recipe is phenomenal and it’s a regular on our cookie rotation. I’ve never been led astray with an America’s Test Kitchen recipe, and this is one is no exception! Chocolate chip cookies all day, everyday!!

America’s Test Kitchen Chocolate Chip Cookies

3.83 from 90 votes
Servings: 36
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Description

This chocolate chip cookie recipe is one of the best recipes out there!

Ingredients 

Thick and Chewy Chocolate Chip Cookies Recipe By ATK

  • 2 Cups Flour, plus 2 tablespoons
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 12 Tablespoons Butter, 1 1/2 sticks, unsalted, melted and cooled until just warm
  • 1 Cup Brown Sugar, packed
  • 1/2 Cup Sugar
  • 1 Egg, large, plus 1 Egg Yolk
  • 2 teaspoons Vanilla
  • 1-1 1/2 Cups Baking Chips, semi sweet chocolate, see note

Instructions

  • Heat oven to 325 and adjust racks to upper and lower middle positions.
  • Line two baking sheets with parchment or spray with nonstick spray.
  • Whisk the flour, baking soda, and salt together in a bowl and set aside.
    2 Cups Flour, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
  • Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
    12 Tablespoons Butter, 1 Cup Brown Sugar, 1/2 Cup Sugar
  • Beat in the egg, yolk, and vanilla until combined.
    1 Egg, 2 teaspoons Vanilla
  • Add the dry ingredients and beat at low speed until just combined.
  • Stir in chips to taste.
    1-1 1/2 Cups Baking Chips
  • Roll a scant 1/4 cup of the dough into a ball.
  • Holding the ball with fingertips of both hands pull the dough in half, rotate 90 degrees and stick back together so that the jagged edges are sticking up. (obviously in the picture I did not do that this time)
  • Bake until light golden brown, 15-18 min, rotating the baking sheets front to back and top to bottom rack half way through the baking time.

Notes

I tried milk, but I think semi sweet really works better because it doesn’t melt down like milk does and with the sweet cookie the semi sweet cuts that a bit making it a perfect balance.
cookies can be frozen for up to 3 months

Nutrition

Serving: 1cookieCalories: 133kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 81mgPotassium: 40mgFiber: 0.2gSugar: 13gVitamin A: 123IUCalcium: 13mgIron: 0.4mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet

Recommended Products

Previous
Next