I'm a huge fan of mixing things by hand and if I don't have to bust out my Kitchen Aid, I just know I'm gonna love this recipe. Again, so easy!!! This chocolate chip cookie recipe calls for beurre noisette, a.k.a. browned butter. The nutty ambered butter adds chewiness and gives these cookies a toffee-butterscotch like flavor. LOVE!
Perfect Chocolate Chip Cookies
adapted from the blog The Way The Cookie Crumbles via Cook's Illustrated
makes 16 cookies
1 3/4 cup (8 3/4 ounces) all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup (3 1/2 ounces) sugar
3/4 cup (5 1/4 ounces) dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup chocolate (chips or chunks)
3/4 cup toasted nuts (optional and your choice)
Adjust oven rack to middle position. Preheat oven to 375˚. Line two sheets with parchment paper.
In a bowl, whisk flour and baking soda together.
Heat 10 tablespoons of unsalted butter over MEDIUM-HIGH HEAT until melted, 2 minutes. Continue cooking until butter is dark golden brown with a nutty aroma, 1 - 3 minutes. Remove from heat and add 4 tablespoons of COLD butter. Whisk to melt completely.
Pour browned butter into a large bowl. Add both sugars, salt and vanilla extract and whisk for 30 seconds. Mixture should be smooth with no lumps. Add the whole egg and yolk and whisk for 30 seconds. Let mixture stand 3 minutes, then whisk for another 30 seconds. Repeat the process 2 more times until the mixture is thick, smooth and super shiny. Fold in flour until combined. Stir in chocolate and nuts. ***I love to add 3/4 cup chopped macadamia nuts and 3/4 cup of dried sweetened coconut to mine***
Scoop or spoon into 16 cookies. ***I use a cookie scoop***
Bake for 10 - 14 minutes, rotating halfway through baking. Cool on wire rack.
The cookies keep well in an airtight container for up to a week. That's if they last that long......
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