America's Test Kitchen Chocolate Chip Cookies

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3.85 from 93 votes

America's Test Kitchen Chocolate Chip Cookies

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

Prep Time15

Cook Time20

Total Time35

Course: 100 Best Cookies Recipes on the Planet

Keyword: chocolate chip cookies, Cookies, dessert

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Thick and Chewy Chocolate Chip Cookies Recipe By ATK

2 Cups Flour plus 2 tablespoons
½ teaspoon Baking Soda
½ teaspoon Salt
12 Tablespoons Butter 1 ½ sticks, unsalted, melted and cooled until just warm
1 Cup Brown Sugar packed
½ Cup Sugar
1 Egg large
1 Egg Yolk
2 teaspoons Vanilla
1-1½ Cups Baking Chips semi sweet chocolate, see note

US Customary - Metric

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, ½ teaspoon Baking Soda, ½ 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, ½ Cup Sugar
Beat in the egg, yolk, and vanilla until combined.
1 Egg, 2 teaspoons Vanilla, 1 Egg Yolk
Add the dry ingredients and beat at low speed until just combined.
Stir in chips to taste.
1-1½ Cups Baking Chips
Roll a scant ¼ 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