Chris Kimball is the editor of Cook's Illustrated and America's Test Kitchen on PBS.
America's Test Kitchen's Perfect Chocolate Chip Cookies
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.
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 tsp 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)
1 tsp table salt
2 tsps vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)
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.