Ultimate Chocolate Chip Cookies

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), divided 

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

3/4 cups packed Dark brown sugar 

1 teaspoon table salt 

2 teaspoons vanilla extract 

1 large egg 

1 large egg yolk 

*1/2 cup semi-sweet chocolate chips 

*1/2 cup milk chocolate chips 

*1/2 cup mini chocolate chips 

3/4 cup chopped nuts, toasted (optional)  

Directions 

1. Preheat oven to 375 degrees F. Adjust oven rack to middle of oven. Line 2 baking sheets with parchment paper. 

2. Heat 10 tablespoons butter in 10 inch skillet (don't use nonstick, its too hard to tell when the butter turns brown). Melt butter and continue cooking, swirling, stirring pan constantly until butter is dark golden brown and smells "nutty." Remove skillet from heat and pour butter into a large heatproof mixing bowl. Stir in remaining 4 tablespoons butter into the hot, brown butter until completely melted. 

3. Add both sugars, salt and vanilla to bowl with butter and whisk together. Add egg and egg yolk and whisk again until mixture is smooth with no lumps, about 30 seconds. Let mixture stand 3 minutes, then whisk another 30 secs. Repeat this process two more times. Mixture should be thick, smooth and shiny. 

4. Switch to a wooden spoon or rubber spatula and stir in flour and baking soda until combined. Stir in chocolate chips and nuts (if using). 

5. Using a 3 Tablespoon cookie scoop (#24 scoop), portion 8 balls of dough onto each cookie sheet. 

6. Bake cookies 1 tray at a time until cookies are light golden brown and still puffy. Edges should be set, but centers are still soft. Depending on your oven anywhere from 8-9 minutes to 10-12 minutes. Rotate baking sheet halfway through baking. When done baking, transfer cookies to cooling rack. Cool cookies before serving. Makes about 16 cookies.

Notes 

*Or use 1 1/2 cups total of any of your favorite chocolate chips. 

~Dough can be stored in fridge for 2-4 days before baking or about 2-3 months in the freezer. If frozen, thaw in fridge before baking. If stored in fridge, give it a little time to warm-up before scooping.

~If you haven't made brown butter before, here's a great tutorial from Simply Recipes.

~For Step 2, I poured browned butter into my Kitchenaid mixer bowl and used the whisk attachment for Step 3. 

~You can double this recipe for twice the cookies! It still works and tastes great.

recipe from My Biscuits are Burning