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Cook’s Illustrated: Perfect Chocolate Chip Cookies

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What you need: 

1 3/4 c all-purpose flour

1/2 tsp baking soda

14 Tbsp unsalted butter

1/2 c granulated sugar

3/4 c packed brown sugar

1 tsp salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 1/4 c semisweet chocolate chips or chunks

3/4 c chopped pecans or walnuts, toasted (optional – I skipped them )

What you do:

1. In a medium saucepan, heat 10 tablespoons of butter, until it starts to brown and smell nutty.
2. Take off the heat, cool for 2 minutes, then pour into a large mixing bowl of your stand mixer.

3. Combine egg and egg yolk in a measuring cup, do not beat. Set next to mixer.

4. Add the remaining 4 tablespoons of butter to the browned butter and stir until melted.

5. Add both sugars, salt and vanilla extract. Mix for 30 seconds.

6. Add eggs and mix for 30 seconds.

7. Let the mixture rest for 3 minutes.

8. Mix again for 30 seconds.

9. Let rest for 3 minutes.

10. Repeat the process until your mixture is thick and pale.

11. Whisk baking soda with flour.

12. Switch to rubber spatula and fold in the flour and soda.

13. Add chocolate chips and gently fold in.

14. Preheat oven to 375 degrees and line a baking sheet with parchment paper, foil or silpat.

15. Scoop the dough with a tablespoon, placing 6 mounds of it on a sheet.

16. Bake for 10 – 12 minutes.

17. Cool for 1 minute on a baking sheet.

18. Transfer to a cooling rack to cool completely.

– from CrunchyCreamySweet blog at http://www.crunchycreamysweet.com

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