CHOCOLATE CHIP COOKIES

I have tried many chocolate chip cookie recipes and these were definately one of the best. My favourite cookie of all time is a oatmeal raisin so adding the nuts to this chocolate chip cookie is the way I prefer it. This recipe is adapted from Cooks Illustrated along with tips for making a good cookie.

According to Cook's Illustrated adding melted butter adds a chewiness to the cookie. In this recipe they brown the butter for a lovely flavour but remember when browning butter, use a light coloured pan to see how brown the butter is getting.
Using brown sugar in the recipe gives the cookie a toffee flavour. Make sure the brown sugar you are using is soft and moist because using dry brown sugar will dry out your cookie. 

Recipe:

1 3/4cups (8 3/4ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons  unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt 

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks

3/4 cup chopped pecans or walnuts, toasted

Method:

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.

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.

Get some milk and enjoy!!!