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Perfect Chocolate Chip Cookies

Source of Recipe


American Test Kitchen - Linda Davis



List of Ingredients



• 1 3/4 cups unbleached all-purpose flour (8 3/4 onces)
  
• 1/2 tsp. baking soda
  
• 14 Tbsp. unsalted butter ( 1 3/4 sticks)
  
• 1/2 cup granulated sugar (3 1/2 ounces)
  
• 3/4 cups packed dark brown sugar ( 5 1/4 ounces)
  
• 1 tsp. table salt
  
• 2 tsp. vanilla extract
  
• 1 large egg
  
• 1 large egg yolk
  
• 1 1/4 cups semisweet chocolate chips or chunks
  
• 3/4 cup chopped pecan or walnuts, toasted ( Optional)
  






Instructions



1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18" x 12") baking sheets with parchment paper. Whisk flour and baking oda together in medium bowl; set aside.
   
   
2. Heat 10 Tbsp. butte in 10" skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark brown and has nutty aroma, 1 to 3 min. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 Tbsp butter into hot butter until completely melted.
   
   
3. Add both suagar, 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, the whisk for 30 seconds. Repeat process of resting and whsking 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 chocolat chips and nuts (if desired) given dough final stir to ensure no flour pockets remain.
   
   
4. Divide dough into 11 portions, each about 3 Tbsp. (or use #24 cookie scoop). Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
   
   
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges habe 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.
   
   
6. NOTE: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gague when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.
   
   



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