I made this recipe from this month's edition of the Cook's Illustrated...yes...perfect! just add cold milk :) Makes 16 cookies. Published May 1, 2009. From ATK Books. 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 browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. Ingredients 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 1/2 teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) 1/2 cup granulated sugar (3 1/2 ounces) 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecan or walnuts, toasted (optional) Instructions 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) 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 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 #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 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 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Friends, I have a special treat for you. I know, I know….the ‘real treat’ is my making something scrumptious and giving you a surprise full of love, but this will have to do… For years my Grandmother Pat was the only person that knew how to make these seriously Top Secret goodies. She made several batches every year at Christmas and made sure everyone got their own container--- with their name on it. Nobody ever got the recipe. The trick to these isn’t just having the ingredient list; it’s knowing what to do with it all. The only confusing part is getting an egg into hot syrupy dates without cooking the egg. Read the entire thing before doing anything else and it will all make sense. 1 C chopped dates 1 C Butter ? C Sugar 1 egg 2 tsp Vanilla 1 C chopped Pecans 2 C Rice Krispies (Or more if needed) 1 Bag flaked Coconut Put the sugar, butter and sticky chopped dates in a heavy pot. On medium heat stir it while the butter melts, smashing the dates as you stir. At first it may seem like the mixture isn’t going to blend, but it will. Do not stop stirring and mashing, even if/when your arm gets tired. The mixture will start to bubble and thicken after a few minutes so be careful it doesn’t scorch. The first time these are attempted it may be best to take the pot off the heat while you do the egg. Beat the egg in a small bowl or cup. A spoonful at a time add some of the hot date mixture into the egg. Beat it with a fork after each so it is mixed well then add the whole thing back to the larger pot of date mixture. Stir this like crazy for about 3-4 more minutes with the heat a little past medium. Remove from heat and add the vanilla and pecans. Stir in the Rice Krispies. Dump about half the bag of coconut into a pie plate to begin with and start forming the little balls. You don’t really roll them in the coconut, you cover them in it while shaping and shake off the excess. That way the coconut won’t come off. I usually just line them up on a wax paper lined baking sheet so they can finish cooling. There…that’s really not so complicated. This is mainly for Midge and all of our friends that have requested these over the years.