Big Fat Chewy Chocolate Chip Cookies

makes about 16 cookies

  • 3/4 c. unsalted butter 
  • 2 c. plus 2 T. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. dark brown sugar, packed
  • 1/2 c. sugar
  • 1 egg, whole
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 c. mini semisweet chocolate chips
Preheat oven to 325 F and line cookie sheet with parchment paper or coat generously with nonstick cooking spray. 

1) Over medium low heat, melt butter and continue heating, stirring occasionally, until browned. It will start off really bubbly and loud and then quiet down. Pay close attention at this point and watch the butter; as soon as it turns a beautiful amber color and starts smelling like caramel, remove from heat. There will be little brown bits at the bottom of the pan and that's good, so stop worrying. 

2) Whisk together flour, soda and salt; set aside. 

3) Combine sugars and browned butter in mixing bowl and beat until smooth, about 1 to 2 minutes. Add egg, yolk and vanilla; continue beating until smooth again, about 30 seconds. 

4) Slowly add flour mixture and beta until just combined. Stir in chocolate chips. 

5) Scoop dough onto prepared pan and bake 15-20 minutes. Edges of cookies should be set and firm to touch while centers are puffy and soft still. Allow cookies to cool on pan about 10 minutes before removing to wire rack. 

Source: Adapted from America's Test Kitchen
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