The Perfect Chocolate Chip Cookie

The Perfect Chocolate Chip Cookie

Tried and True-this recipe comes from Cook's Illustrated All Time Best Recipes. Compared to the Toll House Recipe printed on the package, this recipe delivers a chewier, more flavorful cookie. Using 3 Tablespoons of dough per cookie is the magic last touch. Thank you Cook's Illustrated! Pass the milk, please!
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Servings 16 cookies

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 14 Tlbs. unsalted butter
  • 3/4 cup (packed) dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 1 large egg plus 1 large yolk
  • 1 1/4 cups semisweet chocolate chips or chunks
  • 3/4 cup pecans or walnuts, toasted and chopped (optional)

Instructions
 

  • Adjust oven rack to middle position. Preheat oven to 375^. Line 2 rimmed baking sheets with parchment paper.
  • Whisk flour & baking soda together in medium bowl. Set aside.
  • Melt 10 tablespoons butter in 10" skillet over med-high heat. (Avoid using dark, nonstick skilet, so you can see butter turning brown) Continue to cook butter, swirling pan constantly until butter is dark, golden brown and has nutty aroma, 1-3 min. Transfer browned butter to heatproof bowl. Add remaining 4 tablespooons butter to bowl and stir with heated butter until completely melted.
  • Add brown sugar, granulated sugar, vanilla & salt to melted butter. Combine thoroughly with whisk. Add egg and yolk & whisk thoroughly until mixture is smooth and no lumps remain, about 30 sec.
  • Let mixture stand 3 minutes then whisk for 30 seconds more. Repeat process of whisking 30 seconds and resting 3 minutes for two more times until mixture is thick, smooth and shiny.
  • Using rubber spatula, stir in flour mixture until just combined, about 1 min. Stir in chocolate chips and pecans or walnuts, if using.
  • Give dough final stir to ensure no flour pockets remain and ingredients are well mixed.
  • Working with 3 tablespoons of dough at a time, roll into balls and space 2" apart on prepared sheets. Bake one tray at a time until cookies are golden brown, still puffy, and edges have begun to set but centers are soft, 10-14 minutes. Rotate pan 1/2 way through baking. Let cookies cool on baking sheet 5 minutes then transfer to wire rack. Cool completely before serving.

Notes

Cookies can be stored in air tight container or zip lock for 3 days. Doubtful they will last this long but just sayin’.