Fall is here and pumpkin is on my mind, but today is about the classic, America’s Test Kitchen Chocolate Chip Cookies.
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 chocolate chip cookie recipe is one of two recipes that my husband will eat. He is a picky cookie eater. He loves nestle toll house from the store. Lame, I know. If it isn’t those then it’s either the America’s Test Kitchen recipe, or the recipe from that guy in college that I still can’t remember his stinkin’ name. He taught me to exchange half the butter for butter flavored shortening and as against the rules as that sounds the cookies are delicious!!
Anyway, I’d love to hear what you guys are making!
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.
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 much more quickly.
America’s Test Kitchen Chocolate Chip Cookies
Thick and Chewy Chocolate Chip Cookies Recipe By ATK
- 2 cups plus 2 tablespoons Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 12 Tablespoons (1 1/2 sticks) Unsalted Butter, melted and cooled until just warm
- 1 Cup Packed Brown Sugar
- 1/2 Cup Sugar
- 1 Lrg Egg plus 1 Egg Yolk
- 2 teaspoons Vanilla
- 1-1 1/2 Cups Semi Sweet Chocolate Chips (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)
- 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.
- Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
- Beat in the egg, yolk, and vanilla until combined.
- Add the dry ingredients and beat at low speed until just combined.
- Stir in chips to taste.
- 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.
Serving Size:1 batch
Amount Per Serving:Calories: 4516 Saturated Fat: 0g Cholesterol: 512.5mg Sodium: 0mg Carbohydrates: 658.5g Fiber: 19.9g Sugar: 433.1g Protein: 40.4g