Chocolate chip cookies don’t last very long in my house, and these, in particular, are eaten up fast. What I really like about this recipe is the nutty, toffee-like flavor achieved from browning the butter. I also like the fact these are larger cookies. Of course, you could make these cookies using a smaller cookie scoop to put them on the pan, but I think that this is one situation where you cannot have too much of a good thing. This recipe comes from Cook’s Illustrated.
This recipe was adapted from a Cook’s Illustrated recipe with some minor changes. As I have said before, you will notice that this recipe calls for “semisweet” chocolate, but the picture shows “bittersweet” chocolate. The two are interchangeable when baking. The Ghirardelli 60% Cacao Bittersweet Chocolate Chips have won taste tests done by, among others, Cook’s Illustrated. And, they are easy to find. If you want to taste test, try one and compare it to a Nestle Semisweet Tollhouse Morsel. You will never use Nestle again.
#16 ice cream scoop (I use an Oxo Good Grips Ice Cream Scoop. It holds 4 tablespoons). If you do not have this size scoop, use a 1/4 cup measuring cup (4 tablespoons = 1/4 cup)
Half-sheet pan (18″ x 13″)
3 1/2 cups unbleached all purpose flour (8 ¾ ounces)
1 teaspoon baking soda
28 tablespoons unsalted butter (3 1/2 sticks)
1 cup granulated sugar (7 ounces)
1 1/2 cups packed dark brown sugar (10 1/2 ounces) (Use soft brown sugar if possible, with no hard lumps)
2 teaspoons table salt
4 teaspoons vanilla extract
2 large eggs
2 large egg yolks
2 1/2 cups bittersweet chocolate chips or chunks
1 1/2 cups chopped pecans or walnuts, toasted (optional)
Adjust oven rack to middle position and heat oven to 375 degrees. Line a half-sheet pan (18- by 13-inch) with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 2 1/2 sticks of butter (20 tablespoons) in saucier or 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is golden brown and has nutty aroma, 3 minutes.
Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining stick of butter (8 tablespoons) into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
Add eggs and yolks and whisk until mixture is smooth with no sugar lumps remaining, about 1 minute. Let mixture stand 5 minutes, then whisk for 1 minute. 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.Using a #16 ice cream scoop, put 6 even scoops (press the scoop against the edge of the bowl to prevent heaping scoops) on each baking sheet, evenly spaced apart.
Bake until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack. Cool cookies completely before serving. Note: If you have multiple baking sheets, still bake these cookies one pan at a time.