Chocolate Chip Cookies

recipe from Cooks' Illustrated magazine

Details

• Prep Time: 30 minutes.
• Cook Time: 12 minutes.
• Ready in 42 Minutes.
• Makes: 16 Pieces

Ingredients

• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1-1/4 cups semisweet chocolate chips

Directions

• Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper or use silpats. Whisk flour and baking soda together in medium bowl. Set aside.
• Heat 10 tablespoons butter in 10-inch skillet (a light-colored one works best so you can see when the butter is browning) 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 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 a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
• 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. Cool completely before serving. (Yeah right.)