Inspired again by "America's Test Kitchen" I decided to try out their claim of a better chocolate bhip cookie. Better, you say? That's what I thought too. Their changes included, less butter, but you turn most of it into brown butter, using an egg plus a yolk instead of 2 eggs, using more brown than white sugar, and to NOT USE Tollhouse chips. Can you imagine? Their taste tests showed Ghiradelli 60% cocoa chips were the best. So I did just what they said. I think my butter was a little less brown than they were going for because I chickened out, but other than that, the same. The cookies were good, but in the taste department, they didn't have much on the regular old recipe. The way these cookies shined is in the texture. They were perfect! A tiny bit crunchy on the outside edges, but really soft and chewy on the inside. Oh and they are thick. Whenever I make the regular recipe, the cookies tend to melt out and be extremely thin and then crunchy. I don't mind this, but it was better for them to not be that way.
