The perfect chocolate chip cookie. Brown butter and a heavy hand of vanilla extract are the secrets. Crispy on the outside and chewy on the inside.
- 1 3/4 cups flour
- scant 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons butter
- 1/2 cup minus 1 tablespoon granulated sugar
- 3/4 cup minus 1 tablespoon packed brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup semi sweet chocolate chips
- Heat oven to 375F degrees.
- Whisk flour, baking soda and salt together in bowl; set aside.
- Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
- Remove the skillet from heat and transfer butter to large heatproof bowl.
- Add both sugars and vanilla to bowl. Whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth and no lumps remain.
- Using a spatula, stir in flour mixture until just combined.
- Stir in chocolate chips and give the dough a final stir to ensure every thing is well mixed.
- Drop dough by the spoonful on a baking sheet lined with parchment paper 2 inches apart.
- Bake cookies 10-11 minutes until cookies are still puffy and golden brown.
- Transfer cookies to cooling rack and cool completely.
This recipe was adapted from a Cooks Illustrated recipe for high altitude. If you don’t need to adjust, increase baking soda to 1/2 teaspoon, and add a tablespoon both of brown and the granulated sugar.