The PERFECT Chocolate Chip Cookie

[baconkabob00]

and when I say perfect.. I mean PERFECT! I just finished making them for a friend and had to quickly tape the box shut to prevent everyone from eating them!

Credit: Cook's Illustrated #98

1 3/4 cup unbleached all-purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup packed DARK brown sugar
1 tsp table salt
2 tsp vanilla extract
1 lg egg
1 lg egg yolk
1 1/4 cup semisweet chocolate chips or chunks
3/4 cup pecans or walnuts (optional)

Adjust oven rack to middle position and heat oven to 375 degrees F. Line 2 large (18-12") baking sheets with parchment paper. Wisk flour and baking soda in medium bowl; set aside.

Heat 10 tbsp 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, almost toffee aroma- 1 to 3 minutes. Remove skillet from head and using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tbsp butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and wisk until fully incorporated. Add egg and yolk and wisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then wisk for 30 seconds. Repeat process of resting and wisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture just until 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 16 scoops, each about 3 tbsp each. Arrange cookies 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

Bake cookies 1 tray at a time untill cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. rotating baking sheets halfway through. Transfer baking sheet to wire rack; cooling cookies completely before serving.

ENJOY :smile77:

[ASweetHeart]

Thanks for posting this!!! Can't wait to try it!!

[baconkabob00]

Oh! And the magazine suggests that you avoid using a nonstick skillet to brown the butter, the color of the coating makes it difficult to gauge when the butter is properly browned.

hehe :) Didnt want to leave anything out!

[Saving_spree]

Cant wait till weekend to try this, my mouth is watering already....