CI's Perfect Chocolate Chip Cookies

from ButterYum

makes 16-20 cookies

Ingredients

• • 1 3/4 cups unbleached, all-purpose flour (8 3/4 ounces)

  • 1/2 teaspoon baking soda

  • 14 tablespoons unsalted butter, divided (10 tbsp; and 4 tbsp)

  • 1/2 cup granulated sugar (3 1/2 ounces)

  • 3/4 cup packed dark brown sugar (5 1/4 ounces)

  • 1 teaspoon table salt

  • 1 teaspoons pure vanilla extract

  • 1 large egg

  • 1 large egg yolk

  • 1 1/4 cups Ghiradelli 60% cacao bittersweet chocolate chips

  • 3/4 cups chopped pecans or walnuts, toasted (optional)

Directions

• 1. Preheat oven to 375F and line 2 large sheet pans with parchment or silicone baking mats.

  2. In a medium bowl, whisk together flour and baking soda; set aside.

  3. In a small stainless steel sauce pan or skillet over medium-high heat, melt 10 tablespoons butter; swirling pan until butter is dark golden brown and smells nutty (don't let it burn); transfer to a large, heatproof bowl and immediately stir in remaining 4 tablespoons butter until completely melted.

  4. Add both sugars, salt, and vanilla and whisk together.

  5. Add egg and egg yolk and whisk for 30 seconds; let sit for 3 minutes and whisk for another 30 seconds.

  6. Repeat whisking and resting process 2 more times; until mixture is smooth and shiny.

  7. Using silicone spatula or wooden spoon, stir in flour mixture completely.

  8. Stir in chocolate chips and optional nuts.

  9. Divide dough into 16 portions or use a #24 cookie scoop.

  10. Arrange 8 cookies per sheet pan.

  11. Bake one pan of cookies at a time; at 375F for 10-14 minutes until the edges have begun to set but the centers are still soft.

  12. Allow cookies to rest on sheet pan for 30 minutes before moving.

Note: A #20 scoop will yield 20 cookies. Ghiradelli bittersweet 60% Cacao chips won CI's taste test. 60% Cacao (not cocoa) means the chips are 40% sugar and 60% cocoa solids and cocoa butter.