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.

IMG_4573

Just a quick note…I recommend this other recipe if you have a little extra time.

One of my new Christmas toys!

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.

IMG_4553

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.

IMG_4583

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.

IMG_4570

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.

IMG_4550

IMG_4554

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

IMG_4558

Whisk until the butter is completely melted.

IMG_4559

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

IMG_4560

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

IMG_4561

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.

After all of the whisking and resting.

Then, fold in the flour/baking soda mixture.

IMG_4564

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

IMG_4565

This is what I used, chopped.

This is what I used, chopped.

Continue folding until a dough forms.

IMG_4567

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

Using another new Christmas gift: Silpat liners!

Using another new Christmas gift: Silpat liners!

Bake for approximately 10 minutes until lightly browned.

IMG_4578

The

The “just chocolate” variety.

IMG_4580

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.

Advertisements

11 thoughts on “Perfect Chocolate Chip Cookies–The Non-Fussy Version

  1. These are perfect chocolate chip cookies. I love how they came out 🙂
    I hope you don’t mind if I reblog your link on my reblog page?

  2. Pingback: Smores Cookies and Bonus Bars | fudgingahead

  3. Pingback: Tips-y Tuesdays: How to Clean Out Your Pantry/Freezer with Compost Cookies | fudgingahead

  4. Pingback: Browned Butter Chocolate Chip Cookie Skillet | fudgingahead

  5. Pingback: Ultimate Brown Butter Chocolate Chip Cookies | fudgingahead

  6. I just made these! They’re cooling so I haven’t tried them, but the browned butter makes them smell amazing! Thanks!!

  7. Pingback: Friday Favorites 4 | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s