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Chocolate Chip Cookie Perfection

Author: Christopher Kosovich

Ingredients

  • 1 3/4 cups unbleached all-purpose flour 8 3/4 ounces
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter 1 3/4 sticks
  • 1/2 cup granulated sugar 3 1/2 ounces
  • 3/4 cups packed dark brown sugar 5 1/4 ounces (see note)
  • 1 tsp table salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips or chunks

Instructions

  • 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 has 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 and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  • Divide dough into portions, each about 3 tablespoons (or use #24 cookie scoop).
  • Arrange 1 1/2 inches apart on prepared baking sheets, 9 dough balls per sheet. (Smaller baking sheets can be used, but will require more 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 12 minutes, rotating baking sheet halfway through baking.
  • Transfer baking sheet to wire rack; cool cookies completely before serving.