Perfect Chocolate Chip Cookies

Name: Perfect Chocolate Chip Cookies
Yield: Makes 16 cookies
Ingredients: 1 3/4 cups, unbleached all-purpose flour (8 3/4 ounces; 248 grams); 1/2 teaspoon, baking soda; 14 tablespoons, unsalted butter (1 3/4 sticks); 1/2 cup, granulated sugar (3 1/2 ounces; 99 grams); 3/4 cups, packed dark brown sugar (5 1/4 ounces; 149 grams) (see note); 1 teaspoon, table salt; 2 teaspoons, vanilla extract; 1 large, egg; 1 , large egg yolk; 1 1/4 cups, semisweet chocolate chips or chunks (see note); 3/4 cup, chopped pecans or walnuts, toasted (optional)

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By Charles Kelsey

Appears in Cook's Illustrated May/June 2009, America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

Holiday

We set out to achieve a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. The result? One of our most popular recipes of all time.

SERVESMakes 16 cookies

TIME1 hour, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewine...

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