With all of the "Perfect Chocolate Chip Cookie" recipes that have been all over food blogs for the last year I wasn't really interested in trying anything new. They all seemed too complicated or required odd ingredients that weren't worth buying. I came across this recipe on THIS blog last week and I really wanted to try them. The fact that they were crispy on the outside and chewy on the inside and stayed puffed up, not flat really enticed me. I loved them and so did everyone else. My batch made 13 cookies so I will probably double the recipe next time (which will be soon).
PERFECT CHOCOLATE CHIP COOKIES
Makes 16 cookies
Note: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh. moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1/2 tsp baking soda
14 tablespoons (1 3/4 sticks) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional)
1. 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 b0wl; set aside.
1/2 tsp baking soda
14 tablespoons (1 3/4 sticks) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional)
1. 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 b0wl; set aside.
2. 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 has a 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.
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 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 and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. 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.)
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; cool cookies completely before serving.
(I was only able to fit 6 cookies per cookie sheet and I used 3 scoops of cookie dough per cookie)
(I was only able to fit 6 cookies per cookie sheet and I used 3 scoops of cookie dough per cookie)
