Chocolate Chip Cookies
This is adapted from Cook's Illustrated's Perfect Chocolate-Chip Cookie recipe
- 1 ¾ cups unbleached all-purpose flour
- ½ tsp baking soda
- 14 tbsp unsalted butter
- ½ cup granulated sugar
- ¾ cup dark brown sugar (you can use light brown and be wrong, if that's your thing)
- 1 tsp salt
- 3 tsp vanilla extract
- 1 large or extra large egg
- 1 large or extra large egg yolk
- 1-1/4 cups semisweet chocolate chips Who measures this? Throw the bag in.
- Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
- Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in skillet (preferably non-stick, but dance with those that brung ya) 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. 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.
- 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. You will definitely lose track of how often you've done this - more cycles is fine. Just keep cleaning up the kitchen while it rests and for Pete's sake, use a timer!
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and give the dough a final stir to ensure no flour pockets remain.
- Dough onto sheets
- Bake 'em 10-14 min.