Test Kitchen Chocolate Chip Cookies

If you haven't had a Test Kitchen chocolate chip cookie, you are missing out! They are thick, but chewy and absolutely wonderful.

I have been meaning to try the Test Kitchen chocolate chip cookies for so long and I finally got around to it. Dare I say, I liked them more than Alton's Chewy and I'm not 100% if I like these or the Tollhouse kind better because they are so different. Sometimes I want a super melty fall-apart cookie that reminds me of my childhood and sometimes I want a heartier, but still delicious chocolate chip cookie like this one. I rarely add walnuts to my cookies, but I had to with these.

(Print)
What you need:

• 1 3/4 cups all purpose flour
• 1/2 tsp. baking soda
• 14 Tbsp. unsalted butter
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 1 tsp. table salt
• 2 tsp. vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks
• 3/4 cup chopped pecans or walnuts (optional)

Directions:

1. Line two cookie sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk flour and baking soda together.
3. In a skillet, heat 10 Tbsp. butter over medium-high heat until melted. Then continue cooking while you swirl the pan until it is dark golden brown and nutty, about 1 to 3 minutes.
4. Transfer browned butter to a large heatproof bowl and mix the last 4 Tbsp. butter in until it melts completely.
5. Add sugars, salt, and vanilla and whisk until well combined.
6. Add egg and yolk and whisk until mixture is smooth.
7. Let sit for 3 minutes and then whisk for 30 seconds. Repeat two more times.
8. Using a rubber spatula, stir flour mixture into butter mixture until just combined.
9. Stir in chocolate chips and nuts.
10. Each cookie sheet will have 8 dough balls that are about 3 Tbsp. each (so 16 cookies total). Make sure they are 2 inches apart.
11. Bake in a preheated 375 degree oven for 10 to 14 minutes, one cookie sheet at a time; rotate halfway through baking and bake until cookies are golden brown. They will still be puffy, but the edges will begin to set and the centers will be soft.
12. Remove to a wire rack to cool. Store in an airtight container.

Recipe from The Apron Archives

I love these White Chocolate Filled Snickerdoodles - they are so different than having chocolate chips spread throughout the cookies! These Nutella Chocolate Chip Cookies from Sally's Baking Addiction look like a fabulous variation and I think they would be so delicious.

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