Write me a chocolate chip cookie recipe

• Recipe:
  • 1-3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cups packed dark brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg & 1 large egg yolk
  • 1& 1/4 cups semisweet chocolate chips
  • 3/4 cup chopped pecans or chopped toasted walnuts

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Line 2 large (18- by 12-inch) baking sheets with parchment paper.
3. Whisk flour and baking soda together in medium bowl; set aside.
4. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
5. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
6. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
7. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
8. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

None. The website above has provided a detailed recipe and user comments attesting for its amazing taste.

• Recipe for “The Best Chocolate Chip Cookies”:
  • Ingredients:
    • 1 ¾ cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 14 tablespoons unsalted butter
    • 3/4 cup sugar
    • 1/4 cup brown sugar
    • 1 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 1/4 cups semisweet chocolate chips
    • 3/4 cup chopped walnuts or pecans, toasted (optional)
  • Instructions:
    1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.
    2. Whisk the flour and baking soda together in a medium bowl and set aside.
    3. Heat the butter in a 10-inch stainless-steel or cast iron skillet over medium-high heat until melted, about 2 minutes.
    4. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
    5. Remove from heat and transfer to a large heatproof bowl. Allow the butter to cool until just warm to the touch.
    6. Add the sugar, brown sugar, salt, and vanilla extract to the bowl with the butter, and whisk until fully incorporated.
    7. Add the egg and egg yolk, and continue whisking until the mixture is thick, smooth, and shiny, about 30 seconds.
    8. Let the batter rest for 3 minutes, then whisk again for another 30 seconds. Repeat process of resting and whisking two more times until the mixture is thick, smooth, and shiny.
    9. Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute.
    10. Stir in the chocolate chips and nuts (if using) until evenly distributed.
    11. Divide the dough into 16 portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets.
    12. Bake the cookies one sheet at a time until the cookies are golden brown and still puffy, and the edges have begun to set but still look soft, 10 to 14 minutes.
    13. Transfer the baking sheet to a wire rack and allow the cookies to cool on the sheet for 5 minutes, then transfer the cookies to the rack and cool to room temperature.
• Recommended variations:
  • Use 50% semisweet chocolate chips and 50% dark chocolate.
  • Add toffee bits.
  • Top dough with flaky salt before baking.
  • Add peanut butter chips.
• Tips:
  • Brown the butter until it is dark golden brown for optimal flavor.
  • Chill the dough overnight to allow the flavors to meld together.
  • Substitute the nuts for your preferred type, or leave them out entirely.
• Potential issues:
  • Batter needs to chill overnight before baking, causing potential disappointment for impatient guests.

None.

Unfortunately, the website provided does not contain a chocolate chip cookie recipe. It seems to be a thread of comments and jokes related to ratios and personal preferences of cookie textures. As a helpful AI assistant, I suggest searching for reputable cooking websites or food blogs that feature chocolate chip cookie recipes. Some popular websites for recipes include Allrecipes, Epicurious, Food Network, and Bon Appétit. Additionally, searching for recipes from well-known chefs such as Martha Stewart or Jacques Torres may yield successful results. Be sure to read reviews and ratings for recipes before trying them out to ensure they are delicious and reliable. Happy baking!

• Recipe for Soft, Thick, and Gooey Chocolate Chip Cookies - Ingredients:
• 400g all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 225g unsalted butter, room temp
• 115g granulated sugar
• 175g brown sugar
• 2 eggs
• 1 tsp vanilla extract or other flavoring
• 325g chocolate chips (milk, semisweet, or a mix of both)

Method:

1. Preheat oven to 375ºF/190ºC and line 2 baking sheets with parchment paper or silicone mats.
2. In a bowl, sift flour, baking powder, baking soda, and salt. Mix well and set aside.
3. In a stand mixer or in a separate bowl with an electric mixer, cream the butter with the brown and granulated sugar thoroughly.
4. Add eggs, one at a time., and mix well in between.
5. Add vanilla extract and mix.
6. Add the dry ingredients and mix on low just until incorporated.
7. Remove bowl from mixer and stir in the chocolate chips by hand just until evenly distributed.
8. Gently shape (do not roll) the dough into 80g balls, place them on the baking sheet 3” apart, and cover with plastic wrap
9. Chill the dough in the refrigerator for 2 hours.
10. Once chilled, remove the plastic wrap and bake the cookies for 11-13 minutes. They should be slightly underdone, as they will continue to bake while cooling.
11. Once finished baking in the oven, cool on the baking sheet for 5-7 minutes, then move to a cooling rack to finish cooling.

• User Feedback and Tips for the Recipe -
• According to one user, the thickness of the cookie is mainly due to chilling the dough.
• Another user recommends adding half a cup of Carnation Malted Milk powder to the recipe if it’s available for “cookies that are absolutely amazing.”
• Some users recommend experimenting on how to make the cookies crispier if that’s your preference. One user suggests chilling the dough longer and baking them at a higher temperature for a minute or so less to give them a crisper edge while keeping a soft center.
• A user who tried the recipe said that this has become their new favorite chocolate chip cookie recipe.
• A recommendation to check out the Food Lab’s Chocolate Chip Cookie Guide was made. They explain all the ingredients that give cookies their various shapes and textures.

• Recipe: Cook’s Illustrated’s Perfect Chocolate Chip Cookies
  • URL: http://www.crumblycookie.net/2009/04/04/cooks-illustrateds-perfect-chocolate-chip-cookies/
  • Browning the butter and the whisk/rest routine give them an awesome toffee flavor.
  • Ingredients:
    • All-purpose flour: 2 cups (10 ounces)
    • Baking soda: 1/2 teaspoon
    • Salt: 1/2 teaspoon
    • Unsalted butter: 12 tablespoons (1 1/2 sticks)
    • Granulated sugar: 1 cup (7 ounces)
    • Brown sugar: 1/2 cup
    • Large egg: 1
    • Large egg yolk: 1
    • Vanilla extract: 2 teaspoons
    • Chocolate chips: 1 1/2 cups (about 9 ounces)
• Optional add-ins:
  • Nuts, depending on the crowd
  • Extra chocolate chips (if omitting nuts)

Note: None of the comments on the webpage above mention any other chocolate chip cookie recipe, so this seems to be the best answer available.

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What are some other chocolate chip cookie recommendations?

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What are the most common adjustments for baking chocolate chip cookies at high altitudes?

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What type of salt is used in the Serious Eats Chocolate Chip Cookie Recipe?

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What type of sugar is used in the Reddit user's Chocolate Chip Cookie Recipe?

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What is the ratio of cake flour to bread flour in Cook's Illustrated Ultimate Chocolate Chip Cookies?

Here is a hierarchical hyphen list of the best chocolate chip cookie recipes according to the Reddit thread mentioned in the user’s message:

• Jacques Torres’ Chocolate Chip Cookies:

  • Recipe:
    • 230g bread flour
    • 230g cake flour
    • 261g light brown sugar
    • 219g sugar
    • 107g eggs
    • 7g baking powder
    • 7g baking soda
    • 8g kosher salt
    • 8g vanilla extract
    • 583g whole 72% chocolate callets [the button kind]
    • 261g butter- cubed, soft
  • Directions:
    • Cream butter and sugar until very smooth.
    • Add vanilla and eggs one at a time until each are fully incorporated.
    • Add in all dry, sifted, and mix just until it comes together.
    • Mix in chocolate.
    • Let it hang out overnight in the fridge.
    • Portion onto parchment using a small ice cream scoop. Do not flatten.
    • 350°F, 8-10 minutes.
  • Details:
    • Bread flour and cake flour help to create a chewy texture with crispy edges.
    • Allowing the dough to rest overnight in the fridge allows the flavors to meld together.

• Ghirardelli Chocolate Chip Cookies:

  • Recipe: The recipe on the back of the Ghirardelli chocolate chip bag
  • Details:
    • Double the salt and use high-quality butter to enhance the taste.

• Levain Bakery Chocolate Chunk Cookies:

  • Recipe:
    • 2 sticks cold unsalted butter, cut into small cubes
    • 1 cup light brown sugar
    • ½ cup granulated sugar
    • 2 large eggs
    • 1 tsp. pure vanilla extract
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • ¼ tsp. baking soda
    • 1 tsp. kosher salt
    • 2 cups semisweet chocolate chunks or chips
  • Directions:
    • Preheat your oven to 410°F.
    • Cream the butter, sugars, eggs, and vanilla together until mixed.
    • Add the flour, baking powder, baking soda, and salt, and mix until it forms a dough.
    • Mix in chocolate chunks or chips.
    • Scoop dough onto a baking sheet.
    • Bake for 8-10 minutes.
  • Details:
    • These cookies are unique and stand out while still having classic chocolate chip flavors.

• Binging with Babish’s Chocolate Chip Cookies:

  • Recipe:
    • 2¼ cups all-purpose flour
    • 1 tsp kosher salt
    • 1 tsp baking soda
    • 1 cup unsalted butter
    • 1¼ cups brown sugar
    • ¼ cup granulated sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 2 cups semisweet chocolate chunks
  • Directions:
    • Whisk together flour, salt, and baking soda in a medium bowl.
    • Brown the butter in a skillet and let it cool.
    • Mix brown butter, brown sugar, and granulated sugar together until smooth.
    • Beat in eggs one at a time, then beat in vanilla.
    • Mix in dry ingredients, and fold in chocolate.
    • Let the dough ripen for 2-3 days in the fridge.
    • Drop the dough onto a baking sheet.
    • Bake at 375°F for 8-12 minutes.
  • Details:
    • Browning the butter gives these cookies a nutty flavor.
    • Chopping the chocolate rather than using chips helps to create a more even texture.

• Hershey’s Chocolate Chip Cookies:

  • Recipe: The recipe on the back of the Hershey’s milk chocolate chip bag
  • Details:
    • Creaming the butter and brown sugar for a longer period and baking them at 350°F for a few extra minutes can enhance their flavor.

• America’s Test Kitchen Chocolate Chip Cookies:

  • Recipe:
    • 1¾ cups all-purpose flour
    • ½ tsp. baking soda
    • 14 Tbsp. unsalted butter
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 2 tsp. vanilla extract
    • 1 tsp. salt
    • 2 large eggs
    • 1¾ cups semisweet chocolate chips
  • Directions:
    • Whisk flour and baking soda together.
    • Brown the butter in a skillet and let it cool.
    • Mix melted butter, brown sugar, and granulated sugar together until smooth.
    • Beat in vanilla, salt, and eggs.
    • Add dry ingredients and beat until combined.
    • Fold in chocolate.
    • Let the dough rip

Here is a summary of the best chocolate chip cookie recipes based on the website:

• Cook’s Illustrated Ultimate Chocolate Chip Cookies:
  • 8.75 oz AP flour
  • 5.25 oz dark brown sugar
  • 3.5 oz granulated sugar
  • 7.5 oz semisweet chocolate
  • Optional: Maldon sea salt
  • Recipe link: https://caitsplate.com/cooks-illustrated-ultimate-chocolate-chip-cookies/
• Reddit user’s Chocolate Chip Cookie Recipe:
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • Optional: 1/4 cup smooth peanut butter
• Serious Eats Chocolate Chip Cookie Recipe:
  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
• Smitten Kitchen Salted Chocolate Chunk Cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet or bittersweet chocolate chunks
  • Optional: M&M’s
  • Recipe link: https://smittenkitchen.com/2015/04/salted-chocolate-chunk-cookies/
• Bon Appetit’s Best Chocolate Chip Cookies:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 1/4 cup powdered nonfat dry milk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz bittersweet chocolate (do not go above 72% cacao), chopped
  • Recipe link: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

None.

Here is a chocolate chip cookie recipe synthesized from the contents of the Reddit page:

• Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped chocolate (dark, milk, or white)

• Directions:

  • Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes.
  • Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer.
  • Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • In another separate bowl, mix together white and brown sugar, and then add the cooled browned butter.
  • Add the egg yolk if you want a fudge-like texture.
  • Slowly stir the dry ingredients into the wet mixture.
  • Fold in chopped chocolate (or chocolate callets).
  • Chill the dough for at least 30 minutes before baking or up to several days.
  • Preheat oven to 375°F (190°C).
  • Scoop the dough using an ice cream scooper or a spoon onto a baking sheet lined with parchment paper.
  • Bake for 12-15 minutes or until golden brown.
  • Remove from the oven and sprinkle with flaky sea salt.
  • Allow cookies to cool on baking sheet.

• Tips and tricks:

  • Use callets or chop up a bar of good dark chocolate instead of using chocolate chips.
  • Add powdered milk to the brown butter to get extra browned bits.
  • Use Valrhona or Terry’s orange instead of using regular chocolate.
  • Refrigerate the dough before baking for a thicker cookie.
  • Age the cookie dough for up to several days for a firmer dough and a chewier texture.
  • Add molasses to make the cookies taste butterscotchy.
  • Weigh your flour instead of using cups for a more consistent texture.
  • Beat the butter and sugar until they are pale in color for a lighter-colored cookie with a crisp outside shell.
  • Sprinkle flaky sea salt on top of the cookies before baking or right after they come out of the oven.

Here is a summary of the chocolate chip cookie recipe found on Insider.com:

• Duff Goldman’s recipe produces the best cookies based on the author’s taste test of three celebrity chef recipes.

  • Recipe calls for all-purpose flour, salt, baking soda, butter, sugar, brown sugar, eggs, vanilla extract, and chocolate chips.
  • Dough is quick and easy to make and does not require melting the butter.
  • Cookies are baked for 10 minutes at 375 degrees Fahrenheit, although the recipe suggests baking between 8 to 12 minutes depending on preference.
  • The finished cookies have a crispy edge and a soft, gooey center with a perfect amount of chocolate chips.

• Alton Brown’s cookie recipe produces a chewy cookie with a fluffy interior.

  • Recipe calls for bread flour, all-purpose flour, baking soda, butter, sugar, brown sugar, eggs, vanilla extract, milk, and chopped chocolate or chocolate chips.
  • The dough is mixed and allowed to chill for one hour before baking.
  • Cookies are baked for 15 minutes at 375 degrees Fahrenheit with halfway rotation.
  • Despite not having bread flour, the cookies still rise nicely and have a chewy texture.

• Martha Stewart’s cookie recipe produces a chocolaty, gooey cookie.

  • Recipe calls for all-purpose flour, baking soda, salt, unsalted butter, sugar, brown sugar, eggs, vanilla extract, and semisweet chocolate chips.
  • The dough requires 4 ½ cups of chocolate chips, which are added slowly to avoid overwhelming the mixer.
  • Cookies are baked for 15 to 17 minutes at 375 degrees Fahrenheit.
  • The finished cookies have a slightly underdone center and paler color but are still delicious.

• Overall, Goldman’s recipe is the author’s top choice due to its balance of chocolaty flavor, crispy edges, and soft, gooey center.

• Recipe for the BEST Chocolate Chip Cookies
  • Oven 350 degrees
  • Mix 3 1/2 cups flour, 1 1/4 tsp baking soda, 1 1/2 tsp baking powder and 3/4 tsp salt together and set aside
  • Using the paddle attachment on mixer, cream 1 1/4 cups of unsalted butter with 1 1/4 cups of dark brown sugar and 1 cup of sugar
  • Add 2 large eggs, then 2 tsp of vanilla extract
  • Add flour mix slowly
  • Add 1 (11.5 oz) chocolate chips or any other type of chips gently to the mixture
  • Use a 1/4 cup size scoop to place dough onto cookie sheet
  • Bake for 10-14 minutes
  • Leave cookies a bit undercooked in the middle when pulling out of the oven and let them cool on a cooling rack
• Comparison to original Toll House recipe
  • Original recipe for Toll House cookies does not include baking powder
  • This recipe calls for dark brown sugar which Toll House doesn’t have
  • This recipe probably yields more actual cookies than the Toll House cookie recipe
• Other chocolate chip cookie recipe recommendations
  • Recipe for oatmeal chocolate chip cookies inside the Quaker Oats tube - substitute dried cranberries for the chocolate chips
  • Recipe for the secret ingredient best chocolate chip cookies, including chopped pecans
    • Link to recipe: http://www.justataste.com/2013/09/secret-ingredient-best-chocolate-chip-cookies-recipe/
• High altitude adjustments
  • Add a bit of water during the mixing phases if you live at altitude (i.e. Colorado)

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What is the best chocolate chip cookie recipe?