February 2026
Recipe from King Arthur Baking Company
My go-to recipe for chocolate chip cookies has a rich flavor from browned butter. I've tried other recipes, too, but the ATK recipe for "Perfect Chocolate Chip Cookies" is the one I keep returning to. It is reasonably easy to execute and the cookies are very good. However, I still occasionally try new recipes and this is one such trial using a King Arthur recipe.
In the bowl of a stand mixer, light brown sugar, granulated sugar, butter, vegetable shortening, salt, vanilla extract, vinegar, and baking soda were combined and beaten until smooth and creamy. I omitted the optional almond extract though this might be interesting to try. A large egg was beaten into the mixture then flour and chips were mixed in. The recipe specified a range of 12-16 ounces for the chips, I used 14. The cookies were dropped onto a baking pan using a #30 portioning scoop (about 2 tablespoons), my favored size for cookies, and baked in a 375° oven. I also made a batch using a smaller #60 scoop (about 1 tablespoon). The recipe made 24 of the larger cookies plus 17 of the smaller ones. Total time was 75 minutes.
These are good cookies. At first I missed the nutty brown butter flavor but I enjoyed how crispy these cookies are. In part his is because they were over baked, not so much to have given them a bitter taste but enough so there is little to no chewy cookie. The extra chocolate chips didn't hurt. The recipe said to use a tablespoon scoop and in 36 minutes you would have 36 cookies. My experience did not match either of these expectations, but the cookies are still pretty good. I might try them again, perhaps with the almond extract and baking for a shorter time.
No comments:
Post a Comment