PeRfeCt chocolate chip cookies

I love chocolate chip cookies. They are my favorite cookie. They are fast, easy, and chocolaty-chewy good.

So today {while wasting hours on Pintrest} I stumbled upon a blog with a new chocolate chip cookie twist.  I actually have read this recipe before in Cooks Illustrated and thought.....NOT.  TollHouse is so easy, why mess with it.  But this girl swears by the difference in taste....and she had pictures.  Hmmmm.  I'm game.

     {and for those of you who thought I was starting my diet Monday, I meant next Monday: which is a holiday so I may have to push it to Tuesday.  However, all good start days for diets are Mondays, so I may need to push it to the Monday after next.  That's just how I roll}

Well I did it. I followed every step that is so very foreign to chocolate chip cookies.  I browned the butter.  I whisked by hand - no kidding - no Bosch - no Kitchen Aid - all done by hand just like Grandma.  And guess what?  I may never make TollHouse cookies again.  They live up to every bit of the bragging.  They taste like a Gourmet Bakery cookie.  They are crisp on the outside and chewy-gooey on the inside.  They are huge and require a large glass of ice cold milk (and I hate milk) but oh-so-necessary for these babies!!  They are worth the few extra steps and, for the most part, are just as easy as the 'regular' chocolate chip cookies.

Give them a try this weekend.  They don't make much (16 large) so they will be gone fast.  And that's OK. Best get the temptation gone.

Perfect Chocolate Chip Cookie:

1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
1/2teaspoon baking soda
14tablespoons unsalted butter (1 3/4 sticks)
1/2cup granulated sugar (3 1/2 ounces)
3/4cups packed dark brown sugar (5 1/4 ounces)
1teaspoon table salt
2teaspoons vanilla extract
1large egg
1 large egg yolk
1 1/4cups semisweet chocolate chips or chunks
3/4cup chopped pecans or walnuts, toasted

Instructions

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. (Smaller baking sheets can be used, but will require 3 batches.)

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 (I did 11 minutes), rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Source: Cooks Illustrated / Nutmeg Nanny