Ingredients
- 1 3/4 -1 3/4 cups (8 3/4 oz) unbleached all purpose flour
- 1/2 -1/2 tsp baking soda
- 14 -14 Tbsp (1 3/4 sticks) unsalted butter
- 1/2 -1/2 cup (3 1/2 oz) grandulated sugar
- 3/4 -3/4 cup (5 1/4 oz) dark brown sugar
- 2 -2 tsp vanilla extract
- 1 -1 tsp salt
- 1 -1 large egg and 1 large egg yolk
- 1 -1 heaping cup of chocolate chips (approx. 2/3 semi-sweet and 1/3 bittersweet)
Preparation
Step 1
-Preheat oven to 375 and line 2 large baking sheets with parchment paper.
-Whisk together flour and baking soda in a medium bowl.
-Melt 10 Tbsp of butter in a medium skillet (regular, not non-stick) over medium-high heat. Swirl the pan constantly for about 2 minutes until the butter has turned dark brown and has a nice nutty aroma.
-Pour the melted butter into a large heatproof bowl with the remaining 4 Tbsp of butter and stir until it is melted.
-Add both sugars, vanilla, and salt to the melted butter and stir until combined. Whisk in the egg and egg yolk and until no sugar lumps remain (about 30 sec). Let the mixture sit for 3 minutes then whisk it again for 30 seconds. Repeat the resting and whisking process 2 more times until the mixture is thick, smooth and shiny.
-Stir in the flour mixture with a spatula until it’s combined, then stir in the chocolate chips ensuring that no flour pockets remain. Spoon about 3 Tbsp of the batter onto the baking sheets (8 per sheet) and bake for about 11-12 minutes (rotating the pan halfway through cooking time) until the edges begin to brown.
-Immediately transfer the cookies to a cooling rack and let them cool for 15 minutes