so good, chocolate chip cookies

stefan and kai made the most delicious chocolate chip cookies last week.  crisp and moist.  the secret ingredients according to kai, "dad browned the butter and he used two kinds of sugar.  that's why they are so good."  

as most good things stefan cooks up, this recipe comes from cook's illustrated magazine.  stefan says to reduce the sugar a bit, "maybe take a bit out of the 1/2 cup white sugar (a few tablespoons) and do the same for the brown sugar."

* warning: it's really hard to eat just one cookie in a sitting so make sure you drink your green juice the next day.  enjoy!

perfect chocolate chip cookies

 

ingredients you will need:

1 ¾ cups unbleached all-purpose flour

½ teaspoon baking soda

14 tablespoons unsalted butter

½ cup granulated sugar

¾ cup packed dark brown sugar

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1¼ cups semisweet chocolate chips (stefan used lindt baking chocolate from our neighborhood grocery store)

what to do:

adjust oven rack to middle position and heat oven to 375 degrees.

                   

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 for 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.

using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. 

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, 9-11 minutes.

transfer baking sheet to wire rack; and allow cookies to cool.