These are delicious! The browned butter gives them a toffee flavor and chewy texture inside.
1 3/4 cup (225 grams) all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup (120 grams) packed dark brown sugar
1/2 (100 grams) cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 large egg
1 large egg yolk
1 1/3 cups (225 grams) bittersweet or semisweet chocolate chips or chunks
Adjust the oven rack to middle position and heat oven to 375 degrees.
Line 2 rimmed baking sheets with parchment paper.
Whisk flour and baking soda together in medium bowl; set aside.
Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
Transfer to large mixing bowl.
Add remaining 4 tablespoons butter and stir until completely melted.
Add brown sugar, granulated sugar, vanilla, and salt to melted butter; whisk until fully incorporated.
Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for 30 seconds.
Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
Using a rubber spatula, stir in flour mixture until just combined, about 1 minute.
Fold in chocolate chips.
Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
Using a large cookie scoop (see note), place cookies 2 inches apart on prepared sheets. Bake, 1 sheet at a time, until cookies are golden brown, still puffy, and edges have begun to set but centers are soft, 10 to 14 minutes, rotating sheet halfway through baking.
Let cookies cool completely on sheets on wire racks before serving. (Cookies can be stored in zipper-locked bag for up to 3 days.)
*NOTE: Use a large cookie scoop if you want your cookies chewier, and a small cookie scoop if you like them a little crisper (10-12 minutes).
Adapted from Cook’s Illustrated
