America's Test Kitchen - "Perfect Chocolate Chip Cookie"

It's been one of those dark, incredibly green North Carolina mornings where heavy rain falls ceaselessly and to steal a line from Lemony Snicket, "the world is quiet here." The perfect day for library browsing, comfortable arm chairs, tea with friends, getting projects done, and definitely cookie baking.

I decided to try out a new chocolate chip cookie recipe I found on America's Test Kitchen (which is all around pretty amazing), and it is possibly the best I've ever tried. Maybe even "perfect." But I'll leave that for you to decide. These cookies turn out huge, thick, rich and chewy, and have almost a butterscotch flavor that comes from browning the butter and letting it get cozy with the sugar. Also, they supposedly ship well, which I will be testing since this batch is for Sean as a little pre-exam-week surprise (he doesn't read my blog... I hope).

America’s Test Kitchen – Perfect Chocolate Chip Cookie

• 14 tbsp unsalted butter
• ½ cup white sugar
• ¾ cup dark brown sugar
• 1 tsp salt
• 2 tsp vanilla extract
• 1 egg + 1 egg yolk
• 8 ¾ oz (about 1 ¾ cup) flour
• ½ tsp baking soda
• 1 cup of chocolate chips (Ghirardelli bittersweet chocolate chips preferable)

Preheat oven to 375°.

Melt 10 tbsp of the butter over medium/medium-high heat until browned; butter will melt, then foam, and eventually brown. Keep swirling pan and do not allow to burn. When butter begins to brown nicely, pour into heat proof bowl and add the remaining 4 tbsp of butter; whisk until all the butter is melted (this also helps cool the brown butter). Next add the white and brown sugars to the butter and whisk until evenly combined and starting to dissolve. Add salt and vanilla extract; whisk. Add egg + egg yolk and whisk until smooth. Let sit 3 minutes, then whisk. Repeat 3x.

In a second bowl whisk together flour and baking soda; add to butter/sugar batter and stir until completely combined. Add chocolate chips; stir.

Scoop dough into 3 tbsp balls and set on parchment-paper-lined baking sheet at least 2 in. apart. Bake one tray at a time on the center rack of the oven, for 11-14 minutes. When edge of cookie can be lifted with your fingers, but is still soft in the middle, cookies are done. Let cool on sheet for 30 minutes before moving.

Eat!

Check out the video here for step-by-step instructions and some helpful tips.