… Ever. I found this recipe in the May/June 2009 issue of Cooks Illustrated. The recipe’s pages in my copy are beginning to stick together from overuse. (Over-spillage of brown sugar and butter). Who doesn’t love a warm, gooey, chocolate chip cookie?? These always come out perfect. Never too thin, too crumbly, or chewy. Just right.
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup semisweet chocolate chips or chunks
Adjust oven rack to the middle and preheat to 375 degrees. Line 2 large baking sheets with parchment paper.
Whisk flour and baking soda together in a bowl.
Heat 10 tablespoons butter in skillet over medium-high heat until melted. Then continue cooking, until butter reveals a nutty aroma, 1 to 3 minutes. Remove from heat and add remaining 4 tablespoons butter. Swirl until melted.
Add both sugars, salt, and vanilla to bowl and whisk until sugar is fully incorporated. Add egg and yolk and whisk for 30 seconds. Let stand for 2-3 minutes, then whisk again for 30 seconds. Repeat this process 2 more times until mixture is smooth and shiny.
Using rubber spatula or spoon, stir in flour until just combined. Fold in chocolate chips.
Divide dough into 16 portions, each about 3 tablespoons. Arrange 8 balls on each baking sheet.
Bake cookies one tray at a time until golden brown and puffy, about 10 to 14 minutes. (I bake mine for 11 minutes).
Transfer sheet to cooling rack. Cool cookies before serving.