Perfect chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 44
Ingredients
Ingredients1 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) (see note)1teaspoon table salt2teaspoons vanilla extract 1large egg 1large egg yolk 1 2/3 cups semisweet chocolate chipsor chunks
Instructions1.1. 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.2.2. 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.3.3. 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.4.4. 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.)
5.5. 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, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.6.Recipe Testing7.Don't Bake in Batches Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.
Serving Size: makes 44 apx 1 tbs batter cookies
5.5. 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, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.6.Recipe Testing7.Don't Bake in Batches Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.
Serving Size: makes 44 apx 1 tbs batter cookies
Nutritional Info Amount Per Serving
- Calories: 108.0
- Total Fat: 5.7 g
- Cholesterol: 14.1 mg
- Sodium: 72.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.3 g
- Protein: 1.0 g
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