Chocolate Chip Cookie Perfection
Author: Christopher Kosovich
- 1¾ cups unbleached all-purpose flour (8¾ ounces)
- ½ tsp baking soda
- 14 tbsp unsalted butter (1¾ sticks)
- ½ cup granulated sugar (3½ ounces)
- ¾ cups packed dark brown sugar (5¼ ounces) (see note)
- 1 tsp table salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chips or chunks
- 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 1½ 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.