The other day I saw a cookbook titled something like "50 best chocolate chip cookies". Who needs 50 chocolate chip cookie recipes? It seems like one good one would do the trick. Of course there is always the chocolate peanut butter, chocolate chocolate chip, monster cookies with chocolate chips. As far as the true chocolate chip cookies go, you really only need one recipe. I don't really have that one recipe that I go to for chocolate chip cookies. You can always go back to that old Toll House stand-by. After seeing that cookbook, I decided that maybe I should branch out. This morning I took a few sticks of butter out of the fridge to soften. Almost all chocolate chip cookie recipes call for creaming the butter and sugar together. It seems like I can never wait long enough for the butter to soften. Usually, when I want cookies I want them now! I have no ability to plan ahead when it comes to these sort of cravings. So, when I found this recipe that called for melted butter I couldn't wait to give them a try. Now, the next time I want chocolate chip cookies I won't be sitting around waiting for the butter to soften. Let me just say that these are much better than Toll House. The browned butter gives them almost a toffee like flavor. Just be careful not to burn the butter.
Chocolate Chip Cookies
adapted from Cook's Illustrated
1 ¾ cups unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter
½ cup granulated sugar
¾ cups packed dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips
¾ cup chopped walnuts, toasted
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.
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.
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, stir to distribute evenly.
Scoop dough into 1-2 tablespoons portions and roll into balls. Place dough about two inches apart on baking sheets. Makes about 20 cookies.
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 to cool.