Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewine...
- 1 3/4cups unbleached all-purpose flour, (8 3/4 ounces)
- 1/2teaspoon baking soda
- 14tablespoons unsalted butter, (1 3/4 sticks)
- 1/2cup granulated sugar, (3 1/2 ounces)
- 3/4cups packed dark brown sugar, (5 1/4 ounces) (see note)
- 1teaspoon table salt
- 2teaspoons vanilla extract
- 1large egg
- 1large egg yolk
- 1 1/4cups semisweet chocolate chips, or chunks (see note)
- 3/4cup chopped pecans, or walnuts, toasted (optional)
Makes 16 cookies
1. 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.
2. 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.
3. 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.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. 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. Transfer baking sheet to wire rack; cool cookies completely before serving.
- For High-Altitude Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk.
Rubbermaid Professional 13-1/2-Inch High-Heat Scraper
OXO Good Grips 11 lb. Food Scale with Pull Out Display
CIA Bakeware 12-Inch x 17-Inch Cooling Rack
OXO Good Grips 11" Balloon Whisk
Wear-Ever Half Size Heavy Duty Sheet Pan (13 gauge) by Vollrath (formerly Lincoln Foodservice)