Perfect Chocolate Chip Cookies

Joe and I love watching America's Test Kitchen and Cook's Country on PBS every Saturday. I love watching them cook and Joe loves that they explain the scientific aspects to cooking (kinda like Alton Brown). So we saw the episode where they made these and we wanted to make them immediately!! We made them for a dinner party this past weekend and they were a huge hit! Even people who don't normally like dark chocolate enjoyed these. By browning the butter and using brown sugar it gave a wonderful caramel flavor. Definitely will make these again soon!

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)

Adjust oven racks to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in a 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, 1-3 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.