Ultimate Chocolate Chip Cookies

Well, here's my "new" cookie recipe for the month of January.  I have the Cook's Illustrated Cookbook and I decided to try their recipe of an old classic.  I have been trying lots of chocolate chip cookie recipes over the years, but realized that I have tried my most trusted cookbook's recipe.  Shame on me!

These cookies were so delicious, that the first batch I made was gone the very first day, something that never happens in my house- for real. So, I made another batch the very next day.  I hope this is an indication to you of how much we all enjoyed them.  The method of making the cookies was different than any other I've made before.  You brown the butter first, so you are going in with completely melted butter, which is something that is normally taboo in a cookie recipe.  Then you do a mix and rest period- not sure exactly what it does, but the cookies turn out soft, gooey, and great!

I did all this by hand, and normally I won't try a recipe I don't think I can use my mixer with.

Ultimate Chocolate Chip Cookies:

Oven: 375'

1 3/4 c flour
1/2 tsp baking soda
14 TBSP unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp salt
2 tsp vanilla
1 large egg plus 1 egg yolk
1 1/4 cup semisweet chocolate chips

1) Whisk flour and baking soda together in a medium bowl and set aside.

2) Melt 10 TBSP of the butter in a skillet over medium heat.  Cook until butter is browned and has an aroma, about 3 minutes.

3) Transfer browned butter into a large bowl and immediately add the remaining 4 TBSP butter, stir until butter has completely melted.  Add brown sugar, sugar, vanilla, and salt to the melted butter and whisk until incorporated.

4) Add egg and egg yolk to butter mixture and whisk for 30 seconds.  Set bowl aside to rest for 3 minutes.  Then whisk again for 30 seconds.  Let it rest for 3 minutes and whisk for 30 seconds 2 more times.

5) Using a spatula, fold the flour mixture into the wet ingredients.  Mix until combined.  Slowly fold in the chocolate chips.  Drop evenly onto prepared baking sheets (I like to use parchment paper).  Bake 10-14 minutes, rotating the pan halfway through.

Source:  Cook's Illustrated Cookbook