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.

To Die For Banana Cake with Vanilla Bean Frosting (and a cake tip)

There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake.  Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake.  The batter can be mixed, baked, cooled, and ready to frost in about an hour.  The recipe was given to me by a friend a number of years ago and I added my own delectable frosting to compliment it perfectly - it's a flavor marriage made in heaven!  It's simply out of this world and you must give it a try.  

Note:  the photo above is a little deceiving - this is a snack cake, meaning it's only about an inch tall, but I promise, the flavor will more than win you over.  Also, don't miss my tips below to ensure your cake bakes without a big hump in the middle and releases from the pan perfectly.

Items used to make this recipe:

(affiliate links)

• high quality pure vanilla extract https://amzn.to/3sSAaBM

• high quality pure vanilla bean paste https://amzn.to/3TU3RhT

• baker's joy https://amzn.to/3NsVGH3

• professional rectangular pan https://amzn.to/3T0TZBI

• professional square pan https://amzn.to/3SZNFdQ

• insulated baking strips https://amzn.to/3SFoUUY

---

To Die For Banana Cake with Vanilla Bean Frosting

makes one 8x8-inch pan (double recipe for a 9x13-inch pan)

Printable Recipe  

Ingredients

Cake:

• 2/3 cup sugar

• 1/2 cup sour cream (or greek yogurt)

• 1 large egg

• 2 tablespoons unsalted butter, softened

• 3/4 cup mashed super ripe banana (about 2)

• 1 teaspoon pure vanilla extract (please use the good stuff - this one is my favorite)

• 1 cup all purpose flour

• 1/4 teaspoon fine salt

• 1/2 teaspoon baking soda

Frosting:

• 2 tablespoons unsalted butter, softened

• 1 1/4 cups confectioner's sugar, sifted

• 1/4 cup heavy cream

• 1/2 teaspoon pure vanilla bean paste (I like this one)

Directions

To make cake (is easily mixed by hand):

1. Preheat the oven to 375F (see note below).

2. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

3. Add mashed bananas and 1 teaspoon vanilla extract.

4. Add flour, salt, and baking soda; mix well.

5. Pour into an 8x8-inch pan that has been sprayed with this baking spray.

6. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.

7. Cool completely before frosting.

To make frosting:

1. Cream butter and confectioner's sugar together until smooth.

2. Slowly add the heavy cream and vanilla bean paste; stir until smooth.

3. Spread on top of cooled cake. Cake can be served at room temperature, but we like it best chilled.

Note

• Vanilla bean paste is awesome stuff - you can find it at gourmet groceries or you can order it online. Here's the general rule for substituting vanilla: 1 vanilla bean = 1 tablespoon vanilla powder = 1 tablespoon vanilla bean paste = 1 tablespoon pure vanilla extract.

• Bake at 350F if using a glass pan.

IMPORTANT TIPS

• To ensure the cake bakes without a hump, wrap the cake pan with insulated baking strips. I wouldn't dream of baking a cake without them!

• To ensure the cake releases from the pan perfectly, spray the pan with Baker's Joy. Again, I don't bake without it!

See how nice and even the insulated baking strips made the cake? No hump!! Happy-Happy.

See how perfectly the Baker's Joy helped the cake release from the pan? Again, Happy-happy! Glad I could share a couple of awesome tricks with you. Happy Baking!