It's the perfect Chocolate Chip Cookie! Dan Souza, Editor-in-Chief of Cook's Illustrated, joined us to share the recipes from their newest cookbook-- Revolutionary Recipes.
For more information, visit their website.
The Perfect Chocolate Chip Cookie
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 sufficiently browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg plus 1 large yolk
- 1 1/4 cups semisweet chocolate chips or chunks
- 3/4 cup pecans or walnuts, toasted and chopped (optional)
- Adjust the oven rock to middle position and heat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; seat aside.
- Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.
- Add brown sugar, granulated sugar, vanilla, and salt to melted butter; whisk until fully incorporated. Add egg and yolk; 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 a rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, if using. Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
- Working with 3 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake, 1 sheet at a time, until cookies are golden brown, still puffy, and edges have begun to set but centers are soft, 10 to 14 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets on wire racks before serving. (Cookies can be stored in zipper-locked bag for up to 3 days.)