Perfect Chocolate Chip Cookies

Behold, the perfect chocolate chip cookie! Does one even really exist? Some people like thick and chewy cookies while others prefer thin and crispy cookies. Whichever you prefer, the folks at Cook's Illustrated claim they have created the perfect chocolate chip cookie-one with a crisp outside and a soft inside and a deep butterscotch flavor. In case you haven't notices, I'm by nature and name a doubting Thomas. I just had to find out for myself if the experts were stretching the truth just a bit.

I decided to follow the recipe exactly as written and see what happens. After all, that's why I write this blog, isn't it?

Find the complete recipe here, at Cook's Illustrated's website.

I started by measuring all of the ingredients, or "mis en place" as the professionals say. When translated, mis en place loosely means to put in place or make ready. I measured the flour as I always do, by lightly spooning it into a measuring cup and using the back of a butter knife to scrape off the excess. I then weighed the flour and found that I was tad on the scant side. The recipe calls for 1 3/4 cups or 8 3/4 ounces of flour. I was coming up short with just under 8 ounces. I added more flour to the scale until it read 8 3/4 ounces which turned out to be 2 cups plus 2 tablespoons.

Mise en place













With ingredients neatly measured out I was ready to get down to brass tacks by putting it all together. The recipe instructed me to heat 10 tablespoons of butter over medium-high heat until until it melts and turns a dark, nutty brown.











With the butter melting on top of the stove, I decided it was a good time to toast the walnuts. My oven was preheated so I tossed the nuts onto a rimmed cookie sheet and popped them into the oven for about five minutes. Talk about multi-tasking. I felt like a juggler in my own kitchen circus. Viola! Like magic, the butter darkened as I swirled the pan. Luckily I stopped the browning process before the butter burned.

I'm really liking this recipe, I thought. I added 4 additional tablespoons of butter to the browned butter and once melted, I added the sugars, salt, and vanilla. Next came the egg and egg yolk and then I whisked it all together. The aroma was heavenly. It looked and smelled just like homemade caramel-smooth, rich, and decadent. I couldn't wait to dive in to the batter with a spoon but I restrained myself. I added the flour next as the recipe directed and then the chocolate chips and the toasted nuts.

Ready for the Oven













Baked and Ready to Cool













I couldn't wait to try these large, perfectly shaped, picture perfect cookies. Would they truly be the best chocolate chip cookie EVER? I poured a tall glass of milk and broke apart one for closer inspection. The nut to chip to cookie ratio was excellent. I hate an unbalanced cookie! I bit in and savored the flavor. Wow, these cookies were amazing. With a rich, buttery, chocolate flavor these cookies are-dare I say it-are as close to perfect as perfect can be. Try the recipe for yourself. I already hear you making the yum noise as you reach for seconds.

Cookie press rating: 5 cookies (out of 5)

Flourless Double-Chocolate Pecan Cookies

A friend of mine recently asked if I've tried any gluten-free baking. "No," I quickly replied. It has always been my feeling that good tasting cookies require flour in the same way that sports cars require leather seats. Sure, you could take away the flour or change seat coverings, but why would you want to?

Shortly after that conversation I found a recipe for Double Chocolate Pecan Cookies which required no flour. It was kismet. I had to try the recipe. Much to my surprise the cookies were absolutely delicious. A crispy outside housed a moist and chewy inside bursting with deep chocolate flavor and an ever so faint salty taste. The pecans add some crunch and texture to the cookie. I'm a now on the gluten-free band wagon.

These cookies spread when baking so be sure to leave 3 inches between each when you spoon them onto parchment-lined baking sheets. After you add the egg whites you may think they will never blend into the dry ingredients. They will. Keep stirring.

I experimented with some leftover dough by baking it in a small ramekin. It required about 15 minutes more baking time, but came out looking and tasting great. Topped with a scoop of vanilla ice cream, it's a new take on the molten chocolate cakes that were so popular a few years ago and are still found on many restaurant dessert menus. I sprayed the ramekin with non-stick spray which didn't work. I suggest you serve it in the ramekin and let your guests scoop it out themselves as they devour it and tell you what a great baker you are. Fill the ramekin only two-thirds full to avoid a mess in your oven.

I tried the recipe a second time and added 3/4 cup of mini-marshmallows to the dough. This is a must if you like sweet and gooey cookies.

This recipe is from Everyday Food magazine.

Flourless Double-Chocolate Pecan Cookies

3 cups confectioners' sugar
3/4 cup Dutch-processed cocoa powder (I use Droste)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped or bittersweet chocolate chips
1 1/2 cups chopped pecans (or walnuts)
4 large egg whites, room temperature

Variation: 3/4 cup mini-marshmallows

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Sir in the chocolate and pecans. Add egg whites and stir just until incorporated. Do not overmix. Add mini-marshmallows if using.

Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment-lined baking sheets. Bake until cookie tops are dry and cracked slightly, about 25 minutes. Rotate sheets halfway through baking time. Transfer sheets to wire racks and let cookies cool completely. Cookies keep for up to 3 days in an airtight container. Makes approximately 12 cookies.

Variation Using 3 Inch Ramekin














Variation With Mini-Marshmallows













Cookie Press Rating: 4 cookies (out of 5)

By the way, I'm still sticking to my belief that sports cars require leather seats and nobody will change my mind about that.

Oatmeal-Trail Mix Cookies

Last week was my friend Victor's birthday so a bunch of us got together for a dinner celebrate to this milestone. I don't dare say which milestone, but it was significant enough for me to make a special batch of cookies just for him. These cookies needed to be not just good, but great. I remember asking him some time ago what type of cookies he liked. His reply went something like, "simple cookies, chocolate chip, butter. Nothing overly sweet." Victor is right. He's sweet enough already.

So I hit the cookbooks in search of a simple, not-so-sweet cookie and found this recipe for Oatmeal-Trail Mix Cookies. I neglected to mention that Victor watches what he eats and rarely has dessert. But cookies are his weakness and these just might fool him into thinking he's eating something healthy.

These cookies turned out very well. I'm not sure they qualify as simple (nuts, chocolate chips, coconut, raisins, and oats), but they were easy. The roasted peanuts added both great flavor and texture to the cookie. I used unsweetened coconut, but it was finely ground and was undetectable in the finished product. Next time I may also substitute M&M's for the chocolate chips to make them what I think is a true trail mix cookie.

Baker's note: The dough was very soft, so I popped it in the fridge and went out for a couple of hours until it firmed up.

This recipe is from The Gourmet Cookbook. Long live Gourmet, which closed last year, a victim of the recession.

I'll have to ask Victor if he liked the cookies. I bet they're already gone.

Oatmeal-Trail Mix Cookies

1/2 stick (4 tablespoons) unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon baking soda, dissolved in 1 tablespoon warm water
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cup old-fashioned rolled oats
1/2 cup sweetened flaked coconut
1 cup (6 ounces) semisweet chocolate chips
1/3 cup salted roasted peanuts
1/2 cup raisins

Place rack in middle of oven and preheat to 375 degrees. Line two baking sheets with parchment or lightly butter.

Beat together butter, shortening, and sugars in a large bowl with an electric mixer at high speed until fluffy, about 2 minutes.

Beat in egg, baking soda mixture, flour, salt, and vanilla until just combined. Sire in oats, coconut, chocolate chips, peanuts, and raisins until well combined.

Drop rounded tablespoons of dough about 4 inches apart onto buttered baking sheets, then flatten and spread each mound into a 3-inch round with a fork. Bake cookies in batches until golden, 8 to 10 minutes per batch. Transfer to racks to cool.

Makes about 2 1/2 dozen cookies.

Store in an airtight container at room temperature for up to 5 days.