Perfect Chocolate Chip Cookies

(from 226-2tone’s recipe box)

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Source: America's Test Kitchen From January 21, 2012: A Tribute to Julia Child. (from RecipeThing user Bethany)

Categories: Cookies

Ingredients

  • 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note; Using more brown sugar than white makes for a chewier cookie.)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk (Eliminating one egg white also boosts chewiness.)
  • 1 1/4 cups semisweet chocolate chips or chunks (see note)
  • 3/4 cup chopped pecans or walnuts, toasted (optional)

Directions

  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. (Melting butter contributes to chewiness; browning it enhances flavor.) 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. (Whisking sugar into the liquid ingredients and then waiting 10 minutes allows more of it to dissolve, setting up better flavor and texture.) 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) (Three tablespoons of dough per cookie increases its crisp-chewy contrast.). 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.

  6. 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.

  7. DON’T BAKE IN BATCHES – Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.

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