The Perfect Chocolate Chip Cookie for Packer Sunday

Today could go one of two ways.....
1.We could have a super happy, awesomely wonderful Packer win.
 or
2. It could be a  very sad, cold day here in Wisconsin due to a Packer loss. 

Either way Chocolate Chip cookies seem like a good idea.
Just about everyone has made the original 1939 cookie recipe on the back of a Nestle Toll House bag and they are good, but not amazing cookies.  Charles Kelsey, a writer for my favorite magazine, Cooks Illustrated apparently felt the same way.  While I was at the online website searching for my new blog creations I came across his article "The Perfect Chocolate Chip Cookie" from the May/June 2009 issue.  Kelsey analyzed the entire recipe and made some interesting changes to create a chewier cookie with crispy edges. Sounds perfect!

Here is the new and improved recipe:

First of all put your mixer away! Today's recipe only calls for a whisk and a wooden spoon.

1tsp baking soda
1tsp salt
1 3/4 C flour
1 stick melted browned butter
3/4 stick melted butter
1 egg
1 egg white
2tsp vanilla
3/4C packed brown sugar
1/2 C granulated sugar
1 1/2C chocolate chips

Directions (modified by me):

1. Preheat oven to 375
2. Line the baking sheet with parchment paper (or what I use are DeMarle Silpat, non-stick reusable pan liners. They are a small investment, aprox $14-$18 each, but worth every penny if you like to bake.
3. Start the butter browning process. Place one stick of butter in a small sauce pan and turn on Med/High heat. Whisking until it turns a light brown color, aprox 3 min.

4. Once brown, remove from heat and stir in remaining 3/4 stick of butter and melt.
5. Transfer the butter to a bowl, add sugars and vanilla. Once sugars are incorporated add eggs, whisk for 30 seconds.
6. Let the batter rest for 3 minutes, and whisk again.... do this 3 times......the batter will get very glossy looking. (By letting the batter rest we are giving the sugars time to dissolve, this will help with the crispy edges we are striving for.)

7. With your wooden spoon, stir in your flour until just combined and add chocolate chips.

8. Divide cookies into equal portions (I like free form cookies as you can see) and bake 1 pan at a time, at 375 for 10-14 minutes, rotating halfway through baking.
9. Transfer the baking sheet to a wire rack and let cool.


Here is my "expert" opinion:

The recipe did take a bit longer to make, due to the browning of butter and the resting of the batter. but it was totally worth it! Even the raw batter* tastes better, it had a rich toffee taste to it and was much creamier and smoother than traditional batter.

Once cooled they exhibited richer flavors than traditional cookies, a chewy center, crispy edges, and a taste that you can't put your finger on, just as Kelsey said they would.  I would give this recipe 5 stars and will never make the traditional cookies again, sorry Nestle.

I am taking the cookies to a Packer party this afternoon and will give you their opinions at a later date.

Have an excellent Sunday, GO PACK!

*Notice: Wisconsin Foodie Girls does not encourage consuming raw or undercooked  meats, seafood, shellfish, poultry, or eggs due to an increase in your risk of food borne illness. (But it sure is yummy.)