These cookies are AMAZING! I'm not sure if Justin shares my opinion, but since I'm the one who makes the cookies, I guess I get to decide what recipe we use! My friend Jacque told me about this recipe she found at America's Test Kitchen (love that show!) She even brought me a few cookies that she made...I'm hooked. And, no, that is not a picture of my cookies...the fish tanks create too much humidity in my house in the summer, so my cookies don't raise and look pretty...but they sure do taste good!1 3/4 cups flour
1/2 teaspoon baking soda
14 tablespoons butter
1/2 cup granulated sugar
3/4 cups brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup chocolate chips
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl, set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and 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. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have 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.
