I’m a fan of the crunch. For those of you who know me, I’m always chomping on something. It’s a horrible habit that I really must break, but the day for discipline is not today. Especially not when I’m making these crispy chocolate chip cookies, especially not when I can already smell their gooey chocolate wonder….and especially not when I know I am going to have to bribe people tomorrow.
I’m confident this bribery will work.
I’m not even a little too confident, because when my coworkers taste these absolutely lovely, absolutely phenomenal, absolutely these-are-so-much-better-than-your-mom-made-you-once chocolate chip cookies, they will be putty in my hands.
“Oh, you need another hour of my time?” they’ll ask.
“Is that really all you need?” they’ll question.
Yes, they will beg. And if you saw me in person tomorrow, you would too.
The BEST Chocolate Chip Cookies (Adopted from Cook’s Illustrated)
- 1-3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar (I bet these would be even better with dark; I’ve only ever used light)
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1-1/4 cups semisweet chocolate chips
- 3/4 cup chopped pecans or walnuts, toasted (optional)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- 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.
- 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. Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using).
- Arrange 2 inches apart on prepared baking sheets.
- Bake cookies until they 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.