As Requested - My Favorite Chocolate Chip Cookies

I recently reviewed the "Best Chocolate Chip Cookies" by Cook's Illustrated.  Although CI's cookies were indeed very good, I mentioned they weren't as good as my favorite recipe.  Little did I know how many comments and email requests I would get by saying that.

So here is the recipe that I love so much - it comes from CookWise by Shirley O. Corriher.  In the book, Shirley shares 4 chocolate chip cookie variations; basic, thin, puffed, and lastly, in-between.  The "puffed" and "in-between" versions rely on the use of butter-flavored shortening instead of real butter like the "basic" and "thin" versions.  Since my blog is called ButterYum, you can guess which variations I wanted to try - the basic and the thin ones.  Both were extremely good, but the thin cookies won my family's taste test by a landslide.

Because butter melts more easily than shortening, these cookies spread a bit during baking - they bake up crisp around the edges and chewy in the middle.  They aren't the most attractive chocolate chip cookies you'll ever see, but I promise they won't disappoint when it comes to flavor - I can't resist their strong vanilla, hint of caramel, chocolaty-chip goodness.  I hope you like them as much as we do.  On a side note - this recipe contains no eggs, so enjoy eating the dough raw without guilt.

Items used to make this recipe:

(*affiliate links)

• #50 cookie scoop https://amzn.to/3K8ZPNc

• pure vanilla extract (be sure to use the good stuff here) https://amzn.to/3tVjLOR

• mini chocolate chips https://amzn.to/3AxUvPV

• half sheet pans https://amzn.to/3IyB0tl

• silpat liners https://amzn.to/3KDvlEd

• Lyle’s golden syrup https://amzn.to/4eBEpbm

• CookWise by Shirley O. Corriher https://amzn.to/47WPjGd

---

Shirley O. Corriher's Thin Chocolate Chip Cookies

makes 36 cookies (#50 cookie scoop)

Printable Recipe

Ingredients

• 1 1/2 cups bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

• 3/4 teaspoon fine salt

• 3/4 teaspoon baking soda

• 10 tablespoons unsalted butter, softened

• 1/2 cup granulated sugar

• 1/3 cup light brown sugar

• 3 tablespoons light corn syrup (*see my note below)

• 2 tablespoons milk

• 1 tablespoon pure vanilla extract

• 1 cup mini chocolate chips (6 ounces) - regular choc. chips are too large for these cookies

Directions

1. Preheat oven to 375F.

2. In a medium bowl, sift together the flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.

4. Add corn syrup and milk; beat well and scrape down the sides of the bowl.

5. Add vanilla extract; beat well.

6. On low speed, gradually add the reserved dry ingredients and mix on low until combined.

7. Add mini chips and mix on low for 5 seconds.

8. Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed.

9. Prepare half half sheet pans by spraying with non-stick baking spray (or line with Silpat liners).

10. Drop a #50 scoop (1 tablespoon) of batter about 2 inches apart onto completely cool sheet pan (don't be afraid to chill the cookie dough if it starts to get too soft at room temperature).

11. Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early).

12. Remove sheet pan from oven and wait 3 minutes before transferring cookies to a rack to cool completely.

Note

• My adaptation of this recipe uses an equal amount of Lyle’s Golden Syrup in place of the light corn syrup. The flavor of Golden Syrup is buttery and caramel-y (is that a word???). I made both versions recently and the Lyle’s Golden Syrup version was preferred by all.

adapted from CookWise by Shirley O. Corriher

CI's Perfect Chocolate Chip Cookie Recipe

I recently watched an episode of America's Test Kitchen devoted to cookies, one of which was "The Perfect Chocolate Chip Cookie".  What was their idea of perfect?  A soft and chewy cookie that remains that soft and chewy, even the following day.

Based on the traditional Toll House recipe, this version incorporated some non-traditional techniques which piqued my curiosity.  1 - instead of creaming softened butter and sugar together, some of the butter is melted and carefully browned to develop a nutty, caramelized flavor.  2 - the remaining butter is then stirred in to the browned butter to stop the cooking process.  3 - both sugars, eggs, and vanilla are added to the melted butter; whisking and resting, in three phases, until the sugars liquefy before the remaining ingredients are stirred in by hand.  And lastly, 4 - the baked cookies remain on the cookie sheet for a full 30 minutes after they are removed from the oven.

I should also mention the Toll House recipe makes tablespoon size cookies, where as these are about 3 times larger.  From a textural standpoint, they are indeed soft and chewy, even the following day.  From a flavor standpoint, they were very good, but they're not my all-time favorite.  With that said, they're certainly wonderful and my family had no trouble gobbling them up.

Cook's Illustrated Perfect Chocolate Chip Cookies

makes 16-20 cookies 

Printable Recipe

Ingredients

• 1 3/4 cups unbleached, all-purpose flour (8 3/4 ounces)

• 1/2 teaspoon baking soda

• 14 tablespoons unsalted butter, divided (10 tbsp; and 4 tbsp)

• 1/2 cup granulated sugar (3 1/2 ounces)

• 3/4 cup packed dark brown sugar (5 1/4 ounces)

• 1 teaspoon table salt

• 1 teaspoons pure vanilla extract

• 1 large egg

• 1 large egg yolk

• 1 1/4 cups Ghiradelli 60% cacao bittersweet chocolate chips

• 3/4 cups chopped pecans or walnuts, toasted (optional)

Directions

1. Preheat oven to 375F and line 2 large sheet pans with parchment or silicone baking mats. 

2. In a medium bowl, whisk together flour and baking soda; set aside.

3. In a small stainless steel sauce pan or skillet over medium-high heat, melt 10 tablespoons butter; swirling pan until butter is dark golden brown and smells nutty (don't let it burn); transfer to a large, heatproof bowl and immediately stir in remaining 4 tablespoons butter until completely melted. 

4. Add both sugars, salt, and vanilla and whisk together. 

5. Add egg and egg yolk and whisk for 30 seconds; let sit for 3 minutes and whisk for another 30 seconds. 

6. Repeat whisking and resting process 2 more times; until mixture is smooth and shiny. 

7. Using silicone spatula or wooden spoon, stir in flour mixture completely. 

8. Stir in chocolate chips and optional nuts.

9. Divide dough into 16 portions or use a #24 cookie scoop. 

10. Arrange 8 cookies per sheet pan. 

11. Bake one pan of cookies at a time; at 375F for 10-14 minutes until the edges have begun to set but the centers are still soft. 

12. Allow cookies to rest on sheet pan for 30 minutes before moving.

Notes

• A #20 scoop will yield 20 cookies.  Ghiradelli bittersweet 60% Cacao chips won CI's taste test. 

• 60% Cacao (not cocoa) means the chips are 40% sugar and 60% cocoa solids and cocoa butter.