This is the absolute best chocolate chip cookie ever! Cook’s Illustrated May/June 2009 calls it “The Perfect Chocolate Chip Cookie.” I must agree. The only adaptation I make is using dark chocolate chips and not making them as big. The Cook’s way makes 16; I make 36.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups dark chocolate chips
- 1 cup chopped walnuts
I baked these at 350 degrees F. I just reviewed the recipe and it said for 375. Oh well!
This is the secret: heat and lightly brown 10 tablespoons of the butter being careful not to burn. This will take 3-5 minutes. Swirl pan during this time, or stir. Pour this into the mixer bowl and add the rest of the butter; stir until it is melted.
Add both sugars to the bowl along with the salt and vanilla. Whisk (I am using a beater here) until fully incorporated. Then add the egg and egg yolk and mix for 30 seconds. Let rest for 3 minutes. This is a bit fussy but is worth it. Do this 30 second/3 minute rest two more times. Stir in flour mixture and then chips and nuts.
I spooned heaping tablespoons of dough onto parchment lined baking pans. And baked them for 9 minutes. Let them set on the pan for one minute before removing to wire racks to cool.
I have tried the browning of the butter in other chocolate chip cookie recipes but it does not come out the same. When I first made these my son enjoyed the batter so much he wanted me to make some of the cookies without the chocolate chips!