America’s Test Kitchen Chocolate Chip Cookies

 

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

 

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!!!

 

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

 

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!!

 

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

The best thick and chewy chocolate chip cookies!

 

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

Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.
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3 from 2 votes

America's Test Kitchen Chocolate Chip Cookies

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: 100 Best Cookies Recipes on the Planet
Keyword: chocolate chip cookies, Cookies, dessert
Calories: 4516kcal
Author: Sweet Basil

Ingredients

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

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.

Nutrition

Serving: 1batch | Calories: 4516kcal | Carbohydrates: 658.5g | Protein: 40.4g | Cholesterol: 512.5mg | Fiber: 19.9g | Sugar: 433.1g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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6 comments on “America’s Test Kitchen Chocolate Chip Cookies”

  1. 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!

    • 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.

  2. Do you use dark or light brown sugar in the chocolate chip cookie recipe?

  3. 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.

  4. 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!