Today I decided to take a short breather from studying for my anesthesia clerkship (which I am thoroughly enjoying). Pat needed some sweet treats for an upcoming office shindig, so I baked up two batches of my new favourite chocolate chip cookies:
Audaciously dubbed by Cooks Illustrated as their "Perfect Chocolate Chip Cookies," these truly live up to their name.
They bake up golden and crisply at the sides and chewy in the centre without tasting like unbaked cookie dough, which is a failing of many chewy cookie recipes. Instead what you get is the wonderfully complex taste of caramel, toffee and chocolate.
To bake these sublime cookies, first visit Une Gamine dans la Cuisine for a printer-ready copy of the recipe.
Prep your ingredients:
What sets this apart from other chocolate chip cookies is that it uses browned butter...
... which is then added to brown and white sugars with a bit more butter to make a caramel/toffee base.
Initially, the mixture will appear separated, greasy and gritty.
As you add the eggs and vanilla, and go through a couple bouts of stirring and resting, the mixture eventually becomes shiny and luscious.
At this point, all the other ingredients are ready for mixing.
I used an ice cream scoop to portion out the dough.
Tip # 1: If, after mixing all the ingredients, you find that the batter is too soft to scoop, pop your bowl in the fridge for 30 minutes, then proceed.
Tip # 2: Do not bake these right away. Instead, freeze the scooped dough overnight. This will ensure that the cookies do not spread too much when you bake them.
As with any other cookies, bake these until they are golden brown around the sides and soft and almost gooey in the centre. The residual heat will cook the centre perfectly. As they cool , the cookies will fall a little and wrinkle:
Tip # 3: All ovens are different, so it's good to get to know yours. In my oven, on a convection setting of 180 Celsius, these were done in 9 minutes.