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Ingredients
- 1 3/4 c (8 3/4 ozs) All-Purpose Flour
- 1/2 tsp Baking Soda
- 1 tsp Table Salt
- 10 + 4 Tbsp ( 7ozs Total ) Unsalted Butter
- 1/3 c (2 1/2 ozs) Granulated Sugar
- 3/4 c (5 1/4 ozs) Dark Brown Sugar (soft not hard)
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1 Egg Yolk
- 3/4 c Bittersweet Choc Chips (good Quality preferred)
- 3/4 c Semi Sweet Choc Chips (Good Quality Preferred)
- 3/4 c Toasted Chopped Pecans (Optional)
Details
Preparation
Step 1
1. Adjust Rack in oven to middle shelf, pre-heat to 375F/190C.
2. Whish Flour and Soda together in Medium Bowl.
3. Heat 10 Tbsp ( 5 ozs) of Butter in pan over medium heat,until melted.Continue cooking swirling the butter in pan constantly until butter is dark golden brown (1-3 mins) Maybe longer..
Do not overcook. Take off heat.Transfer to heatproof bowl, Stir in Remaining Butter, and mix until melted.
4. Add both Sugars (you can add less or more depending on your sweet tooth) add salt & vanilla and mix.
5. Add egg and yolk to mixture and whisk until no lumps left and is smooth.
6. Let mixture stand for about 3 minutes, then whisk for 30 Seconds, Repeat this again 2 more times, until mixture is smooth and shiny.
7. Stir in flour and soda.stir in Choc-Chip and nuts if using.
8. If mixture seems a little soft, let sit for a while. Otherwise scoop with #24 scoop onto Baking Trays, or about 3 Tbsp each per cookie.
9. bake cookies until golden brown and still puffy, edges have begun to set, center is softer looking. 10-14 mins
You make cookies smaller but reduced time in oven, or larger even if you wish ,more cooking time.
I would also suggest you could add some,around 2 Tbsp Vegetable Shortening (2 Tbsp instead of 4 Tbsp Butter) to hot butter. This might even make them more amazing!!
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