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
America's Test Kitchen Chocolate Chip Cookies
Description
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.
- 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.
Notes
Nutrition
Recommended Products
Stephanie Mardell
I haven’t made them yet but doesn’t the ATK brown the butter first ?
Sweet Basil
Not in this particular recipe, but I have seen them do it in others. So yum!
April Sullivan
I disagree on the dark brown – we prefer the deeper flavor! This is my all time favorite chocolate chip cookie recipe. I find that if I swap the cookies at 8 mins they turn out perfectly.
Sweet Basil
Thank you so much for the feedback April and for the tip!
Deb
You have the info about freezing the dough I was looking for, thank you! I’m wondering though, do you bake the frozen cookies at the same temperature? How much extra time do you use, or do you thaw them first? Are you finding the results from frozen are the same as when the dough is fresh? Thanks for your help!
Sweet Basil
Hey Deb! So glad this post was helpful! You have a couple of different options for baking them. You could place them on a baking sheet and let them come thaw in the refrigerator overnight and then bake them just as the instructions say. The other option is to bake them from frozen. You will bake them at the same temperature but just add an extra minute or two to the bake time. I don’t notice a difference personally between fresh dough and dough that has been frozen.
Susan Russo
Do you use dark or light brown sugar in the chocolate chip cookie recipe?
Sweet Basil
light brown sugar.
jared and megan
I like those two recipes as well. But, my absolute favorite have to be the recipe on the back of the crisco butter sticks box. And I am a chocolate chip cookie snob too. They are my favorites and I am picky! So you have to try the crisco butter stick recipe and let me know what you think.
Spectacular Six
ATK cookies are our very favorite cookies! I play around with different additions, and we love, love love Heath bits with some chopped pecans. Superb!