Husband insists this is the the thirtieth recipe for chocolate chip cookies I've tried. I'm pretty sure it's not, and that the number is more like the low teens. In any case, it's immaterial, because these really are the perfect chocolate chip cookie!
As you may know, I religiously follow Cook's Illustrated and America's Test Kitchen, and recently there was an episode of America's Test Kitchen where they attempted to outdo the NY Times Chocolate Chip Cookie recipe that's been making it's way around various food blogs for the last year or so. I think they succeeded. This is the most delicious cookie I've ever tasted, and I've tasted quite a few.
Oh - and I may not be blogging much this week, I've got massive preparing to do this week for Baby's second birthday party this Saturday. I have a ridiculously long to do list, so I'm going to be MIA probably for a little while, so bear with me, and have a cookie!
Perfect Chocolate Chip Cookies
1 3/4 c unbleached all-purpose flour (8 3/4 oz)
1/2 tsp baking soda
14 tbsp unsalted butter (1 3/4 sticks)
1/2 c granulated sugar (3 1/2 oz)
3/4 c packed dark brown sugar (5 1/4 oz)
1 tsp table salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 c Hershey Special Dark chocolate chips
3/4 c chopped pecan or toasted walnuts (totally optional - I skipped this!)
1. Adjust oven rack to the middle position and heat oven to 375. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set asidde.
2. Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. 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 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 and nuts (if using), given dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tbsp (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 balls per sheet.
5. 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 and allow cookies to cool completely before serving.