Who doesn't love a chocolate chip cookie? I mean really. I don't think I could ever date a man who doesn't love a good ol' fashioned chocolate chip cookie. Basically, I don't want to have to eat the entire batch of cookies by myself. Anyway, I found this particular recipe in my handy dandy Cook's Illustrated Cookbook. Seriously, you guys, if you don't have this cookbook you're big time missing out. It's probably my favorite cookbook out of all the cookbooks that I have. And, trust me, I own a ton. Anyway, back to these scrumptious cookies. So, what I think really makes this recipe is the brown butter. Mmm. Brown. Butter. It gives the cookie a more robust flavor, and the chocolate packs a punch. I'm definitely making these cookies again, and I think they might be my new favorite recipe. Definitely an ultimate cookie!
1 3/4 all-purpose flour
1/2 tsp baking soda
14 tbsp Unsalted Butter
3/4 cup packed dark brown sugar
1/2 cup sugar
1 tsp salt
2 tsp vanilla
1 large egg plus 1 large egg yolk
1 1/4 cup semi-sweet chocolate chip
3/4 cup pecans or walnuts, toasted and chopped (optional)
Preheat oven to 375. Line two baking sheets with parchment paper. Next, whisk flour and baking soda together in medium bowl; set aside.
Melt 10 tablespoon butter in 10 inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer browned butter to a heat proofed large bowl. Add 4 remaining tablespoons butter and stir until completely melted. Add brown sugar, salt, vanilla, and granulated sugar to the melted butter. Whisk well. Add egg and egg yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 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, stir in flour mixture until just combined. Next, stir in chocolate chips and nuts (if using). Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed. Roll the dough into balls and place on cookie sheets. Bake 1 sheet at a time until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, about 10 to 14 minutes, and rotating baking sheet halfway through. Transfer baking sheet to wire rack, and let cookies cool to room temperature.