This is a repost, of this recipe, from Cook's Illustrated. I took a proper picture of them so I decide to post again and rave about what a fantastic recipe it is. Dark chocolate, semi sweet, whatever chocolate chips you want, nuts or no nuts, mini cookies or big cookies, this recipe always comes out great and it's the only chocolate chip recipe I use and I make them all the time. Ok, I mean, not all the time, but often. Often enough. Just make these cookies, they are worth every calorie.
1 3/4 cup all-purpose flour
1/2 t baking soda14 T unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 t table salt
2 t vanilla extract
1 large egg
1 egg yolk
1 1/4 cup semi-sweet or dark chocolate chips or chunks (when I use semi sweet, I cut the granulated sugar back to just over 1/4 of a cup)
3/4 cup chopped pecans or walnuts
Whisk flour, baking soda together and set aside. Heat 10 tablespoons of butter in skillet. Cook while swirling pan constantly until butter is dark brown and nutty. You'll see little brown specks throughout. Remove from heat and pour into a mixing bowl, Add remaining 4 T of butter and stir untill completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk untill fully incorporated. Add whole egg and 1 egg yolk. Whisk until mixture is smooth with no lumps remaining. Let mixture stand for 3 mins, then whisk for 30 secs. Repeat process of resting and whisking 2 more times untill mixture is thick, smooth and shiney. Using spatula or wood spoon add flours mix until just combined, about 1 min. Add choco chips and nuts. This recipe makes 16 large cookies or 3 dozen small cookies. With ice cream scoop, scoop mounds of dough on to baking sheet lined with parchment paper or silicone pad. Bake at 350 for 10-14 minutes.
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