Perfect Chocolate Chip Cookies--The Non-Fussy Version

Okay okay, I posted about perfect chocolate chip cookies before, but I wanted to make a batch and decided that while that batch was good…I wanted a non-fussy one. One that I can make without a scale (since I am not always cooking in my own kitchen), one that takes little time (chilling the dough is optional), and one that does not need quite as many eggs (yummy, but it can get expensive). This is really just the America’s Test Kitchen recipe slightly reimagined. I did actually detail the recipe a bit in this post on brownies, but to be honest, even I forget it is hiding in there with all of the other yumminess. So, here it is. A whole page dedicated to it. There are a few changes from when I made it that day, and I applied the bread flour idea from Crunchy, Creamy, Sweet.

One of my new Christmas toys!

These cookies are chewy, chocolatey, and easy to modify. I made two batches on this occasion: one with regular chocolate chips, and one with chopped dark chocolate brittle and white chocolate covered macadamia nuts.

Both turned out well, so feel free to do whatever mix-ins you want. It’s the dough that makes these perfect snacking cookies. They do not taste as fancy as some others, but these are the ones you will want to reach for. Trust me.

Note: Have the butter and eggs out before you start so that they can reach room temperature. The butter is not as important as the eggs for this.

Directions for Perfect Non-Fussy Chocolate Chip Cookies

Adapted from America’s Test Kitchen

• 1.5 sticks butter (3/4 cup)
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 Tablespoon vanilla
• 2 eggs (1 egg and 1 egg yolk)
• 1.75 cups flour (bread flour is great if you have it, otherwise use regular all-purpose flour)
• 1/2 teaspoon baking soda
• 2 cups mix-ins (chocolate chips, chopped chocolate, nuts, etc.)

Start by preheating the oven to 375 degrees and preparing 2 cookie sheets with parchment paper or a similar liner. Brown 10 tablespoons of the butter in a small saucepan over medium low heat.

Pour into a large bowl containing the remaining butter, cut into tablespoon-sized pieces.

Whisk until the butter is completely melted.

Next, stir in the sugars, salt, and vanilla for 30 seconds.

Whisk in the eggs for 30 seconds. Wait for 3 minutes.

In the meantime, you can prepare the flour by whisking it with the baking soda. Whisk the batter for 30 seconds again, and then wait 3 minutes. Do this one more time.

After all of the whisking and resting.

Then, fold in the flour/baking soda mixture.

After a few folds, fold in the chocolate chips/mix-ins as well.

This is what I used, chopped.

Continue folding until a dough forms.

Scoop out cookies as big as you would like onto a cookie sheet.

Using another new Christmas gift: Silpat liners!

Bake for approximately 10 minutes until lightly browned.

The “just chocolate” variety.

Directions for Perfect Non-Fussy Chocolate Chip Cookies (without pictures)

Adapted from America’s Test Kitchen

• 1.5 sticks butter (3/4 cup)
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 Tablespoon vanilla
• 2 eggs (1 egg and 1 egg yolk)
• 1.75 cups flour (bread flour is great if you have it, otherwise use regular all-purpose flour)
• 1/2 teaspoon baking soda
• 2 cups mix-ins (chocolate chips, chopped chocolate, nuts, etc.)

Start by preheating the oven to 375 degrees and preparing 2 cookie sheets with parchment paper or a similar liner. Brown 10 tablespoons of the butter in a small saucepan over medium low heat. Pour into a large bowl containing the remaining butter, cut into tablespoon-sized pieces. Whisk until the butter is completely melted. Next, stir in the sugars, salt, and vanilla for 30 seconds. Whisk in the eggs for 30 seconds. Wait for 3 minutes. In the meantime, you can prepare the flour by whisking it with the baking soda. Whisk the batter for 30 seconds again, and then wait 3 minutes. Do this one more time. Then, fold in the flour/baking soda mixture. After a few folds, fold in the chocolate chips/mix-ins as well. Continue folding until a dough forms.

Scoop out cookies as big as you would like onto a cookie sheet. Bake for approximately 10 minutes until lightly browned.

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