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Using just the right ingredients keeps these cookies crisp

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3. In a large bowl, whisk melted butter, sugar and brown sugar until mixture is very well combined and smooth, about 1 minute. Add egg yolk, milk and vanilla and whisk until well combined and lightened in color, about 30 seconds.

4. Add flour mixture to melted butter mixture and use a rubber spatula to stir until combined and no dry flour is visible. Add chocolate chips and stir until evenly distributed.

5. Spray 1-tablespoon measuring spoon with vegetable oil spray. Use greased measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (1 tablespoon each). Respray measuring spoon after every 2 or 3 mounds. Leave space between mounds.

6. Wet your hand lightly. Use your damp hand to gently flatten each mound to 2-inch-wide circle, about 1/2-inch thick.

7. Bake cookies until golden brown, 12 to 14 minutes.

 

8. Remove baking sheet from oven and place on cooling rack. Let cookies cool completely on the baking sheet, about 30 minutes. Serve.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids — offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)

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