***Note-This is a repost from earlier this year. I thought you might enjoy having a few of my favorite holiday sweet recipes. Enjoy!*** This has to be one of my favorite chocolate chip cookie recipes for several reasons. 1. Using browned butter instead of creaming butter and sugar together makes this a quick recipe. 2. Browned butter also eliminates the need for cooking equipment like a mixer. Awesome especially if you are a bachelor or cooking in a bachelor’s apartment. 3. Browned butter makes this taste more butterscotchy. I freaking love butterscotch. 4. These are even more awesome if you prescoop them into balls, freeze, then store in a freezer bag. Instant fresh baked cookies whenever you want them! 5. I’m lazy. Totally a lazy friendly recipe. NOTE–This is not an original recipe. It is a kick-ass recipe created by Cook’s Illustrated magazine. Cook’s Illustrated Perfect Chocolate Chip Cookie yield: 16 cookies 1? cups (8? ounces) AP flour ? teaspoon baking soda 14 tablespoons (1? sticks) unsalted butter ? cup (3? ounces) granulated sugar ? cup (5? ounces) dark brown sugar 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1? cups semisweet chocolate chips or chunks ? cup chopped pecans or walnuts, toasted (optional) 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. 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. 3. 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. 4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. 5. 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, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
~LTG!
