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The Difference Between Good and Great Chocolate Chip Cookies is 10 Minutes

Just whisk and wait.

Many chocolate chip cookie recipes—including the one on the back of the Toll House chocolate chip bag—produce a cakey, uniform texture. This style certainly has its appeal, but in the test kitchen, we think that really spectacular chocolate chip cookies–the kind you can’t wait to devour by the stack with a tall glass of cold milk–aren’t just one texture but two: moist, chewy middles that transition to crisp, deeply browned edges.

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One way to help ensure these dual textures is to bake larger cookies. But the other way may surprise you: It involves repeatedly whisking—and waiting—while you put the dough together. Here’s how to do it:

  • Whisk together melted butter, brown and white sugar, eggs, salt, and vanilla until smooth, then let the mixture stand for about 10 minutes, whisking for 30 seconds every 3 minutes. 
  • Add flour and baking soda, followed by chocolate chips, then scoop portions of the dough onto a baking sheet and slide them into the oven. 
After 3 rounds of whisking in 3-minute intervals, the mixture turns thick and shiny, like frosting.

What Happens During the Wait?

The resting period allows the sugar to dissolve in the small amount of moisture in the dough before baking. Then, when the cookies are in the oven, the moisture in the dissolved sugar burns off and its molecules break apart, creating a brittle, amorphous structure that translates to a crispier texture. But that effect occurs mainly at the cookie’s outer edges. Just like an evaporating lake, as moisture on the perimeter disappears, the remaining moisture becomes concentrated in the center. 

The result?  Cookies that couldn’t be more perfect: gooey with chocolate chips, crispy at the edges, and chewy in the center.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.