Stop what you are doing right now and get in your kitchen.
I’m serious, go. If you don’t, you’re missing out on precious time. Time that would be better spent eating these cookies.
Can you see how amazing they are? I mean, look at the inside of that cookie. Oh, I am just drooling everywhere, and I already got to eat it! I can’t imagine what you’re doing right now, but let some one else clean up the puddle around you because you’ve got to get baking.
If you remember my post from Double Chocolate Coconut Cookies, you’ll recall that I am a self-proclaimed cookie connoisseur. So, when I tell you these are some amazingly good cookies, you should believe me.
I wasn’t even going to bake anything, but we went to see family and I didn’t want to go empty handed. I cracked open my foodie bible (Cook’s Illustrated Cookbook) and said to myself, “Hello! It’s time.” These cookies have been calling me for quite sometime. I’m just depressed thinking about how long I waited and how many batches of cookies I’ve made when this recipe has been here all along. I’m so sorry to anyone who has eaten one of my cookies up until now. I thought they were good, but I was wrong.
These cookies are EXACTLY how they are described. Crispy on the outside and chewy on the inside. They are the perfect cookie. I could go on and on, but I think you get the point. Make these cookies. Seriously, do it.
Cook’s Illustrated Ultimate Chocolate Chip Cookies
- 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2teaspoon baking soda
- 14tablespoons unsalted butter (1 3/4 sticks)
- 1/2cup granulated sugar (3 1/2 ounces)
- 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1teaspoon table salt
- 2teaspoons vanilla extract
- 1large egg
- 1large egg yolk
- 1 1/4cups semisweet chocolate chips or chunks (see note)
- 3/4cup chopped pecans 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.