The Perfect Chocolate Chip Cookie

By KRed

browning the butter gives the cookie an almost caramel like quality. These cookies are crunchy on the outside, chewy on the inside with the perfect amount of chocolate chips. Adapted from Cooks Illustrated. (this recipe might be for high altitude baking)

Ingredients

• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 14 tablespoons butter
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 cup chocolate chips

Preparation

Step 1

Heat oven to 375F degrees. Whisk flour, baking soda and salt together in bowl; set aside. Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove the skillet from heat and transfer butter to large heatproof bowl.

Add both sugars and vanilla to bowl. Whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth and no lumps remain. Using a spatula, stir in flour mixture until just combined. Stir in chocolate chips and give the dough a final stir to ensure every thing is well mixed.

Drop dough by the spoonful on a baking sheet lined with parchment paper (or greased) 2 inches apart.

Bake cookies 10-11 minutes until cookies are still puffy and golden brown. Transfer cookies to cooling rack and cool completely.