PERFECT CHOCOLATE CHIP COOKIES
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter, separated
- 1/2 cup white sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/4 cup semi-sweet chocolate chips or chunks (the show suggested Ghiradelli's 60% Cocoa chips, so that's what we used)
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, 1-3 minutes. Remove skillet from heat and 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. Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
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. Bake 1 tray at a time until cookies are golden brown and still puffy, about 10-14 minutes. Transfer baking sheet to wire rack; cool cookies completely before serving.