I am so glad that we are back in the swing of things with The Secret Recipe Club! The club took last month off and while I thought I needed a break, I really ended up missing it! This month I got to explore Patricia’s blog ButterYum. I had such a good time looking around. Her blog design is very clean and simple and I loved it. There were so many incredible recipes to choose from including Caramelized Onion and Bacon Dip, Chocolate and Vanilla Linzer Hearts, and Chocolate Biscuit Cake.
The recipe that really caught my eye was the Cook’s Illustrated Perfect Chocolate Chip Cookie. I’ve had my eye on this recipe since my husband bought me a subscription for Christmas and I was only too happy to try it out. My favorite part of the recipe is the browning of the butter. I’m not sure exactly what it does to this recipe but the results were amazing. As my husband bit into it he immediately knew it wasn’t my usual cookie recipe. He and I both thought it was so much better then the recipe I normally use.
The cookies were larger then the ones I normally make. They were just crisp on the edges then soft and chewy on the inside. The cookies were buttery and filled with chocolate goodness. I’ve officially changed my “go to” chocolate chip cookie recipe. This is my new favorite chocolate chip cookie!
Cook’s Illustrated Perfect Chocolate Chip Cookie (recipe from ButterYum)
1 3/4 c. flour
1/2 t. baking soda
14 T. unsalted butter
1/2 c. sugar
3/4 c. packed brown sugar
1 t. salt
1 t. vanilla extract
1 1/2 c. chocolate chips
1. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
2. In a medium mixing bowl combine the flour and baking soda, set aside.
3. In a medium sized skillet heat the butter over medium high heat. Swirl the butter around in the pan until it has melted and has started to brown. The butter will have a nutty smell. Remove from heat and pour into a large heatproof mixing bowl.
4. Add the sugar and brown sugar to the butter and mix well. Whisk in the salt and vanilla. Add both eggs and whisk for 1 minutes. Let the mixture rest for 5 minutes then whisk for another minute or until the mixture is shiny and smooth.
6. Drop by heaping tablespoon onto the baking sheets. The batter should make about 16 large cookies.
7. Bake the cookies one cookie sheet at a time for 10-15 minutes or until the edges are golden brown but the centers still look soft.
8. Allow the cookies to cool on the cookie sheet for 10 minutes then remove to a wire cooling rack to finish cooling.