Chocolate Chip Cookies (ATK CSCB p. 596)

On Wednesday, October 21, I made "Chocolate Chip Cookies" out of America's Test Kitchen's "Cooking School Cookbook" (p. 596).

The Process: Took about 40m to prep and 15m to bake. It was a more involved recipe than other cookie recipes I've made, and requires a bit of work but is still a fun process.

The Verdict: 8 out of 10. Very good cookies, and surprisingly, I think the pecans were the best part of the finished product. (I say "surprisingly", because I'm not a huge nut fan, and don't usually like nuts in my cookies or brownies, but I guess the toasting and chopping of the pecans made the result much more subtle.)

The Cost: $TBD

Toasting the pecans.

Melting the butter.

Transferring the melted & browned butter to a bowl.

Adding remaining butter to browned butter.

Whisking the brown sugar, granulated sugar, salt & vanilla into the butter.

Chopping the toasted pecans.

Measuring out the chocolate chips.

Pecans, after chopping.

Mixture after adding egg & yolk and whisking.

Adding flour & baking soda to butter & egg mixture.

Stirring everything together.

Adding chocolate chips.

Final cookie dough, including chips and pecans.

Rolling the cookie dough into balls and placing on the parchment-lined sheet.

Rolling the cookie dough into balls and placing on the parchment-lined sheet.

After baking, cooling on a wire rack.

Removing the cookies from the sheet.

Finished product.

Finished product.