I love chocolate chip cookies, but making them can be a boring task. The steps – softening the butter, measuring the sugar and flours – are incredibly standard. Most of the time they feel like a chore.
That’s why I like this chocolate chip cookie recipe from Cook’s Illustrated. Instead of softening the butter, you melt it in a saucepan or Dutch oven on the stove, then stir it constantly until brown flakes slowly form and the butter begins to smell nutty and fragrant.
You’ll still need to measure the sugars and flour, but you won’t need a mixer to make the dough. With only a whisk and a wooden spoon, everything is stirred together in a process that is pretty close to the normal Toll House cookie recipe (sugars, vanilla, and salt first, then eggs, then the flour mixture).
Cook’s Illustrated also recommends making large cookies, about three tablespoons of dough per cookie. This, the editors say, leads to cookies that are crisp on the outside and soft and chewy inside: the ideal texture. To measure, I like to pat down the dough in the bowl, and scour it like a pizza into eight wedges. Then I use my hands to shape each wedge into two cookies.
The best part though is that the entire process is much more fun than making standard chocolate chip cookies. And the size of the cookies makes them a bit more special for a party or gift-giving.
Do you have a cookie recipe that you love these days? Share a link with us here.