Perfect Chocolate Chip Cookie
The Secret Recipe Club is at it again. Thanks to Amanda and her wonderful help for organizing this event each month. They all do a lot of work and we appreciate what each of them do to make this possible. I was assigned to Sweetly Serendipity. Hope you will check her out. I stalked her blog finding several interest, until I came to the Perfect Chocolate Chip Cookie and that was it for me. Being a cookie lover I knew I had found my recipe to make. So follow along check out the recipe and how different it is from the old time chocolate chip cookies on the back of the chip package. They have a interesting brown sugar taste of molasses. No need to refrigerate the dough, no mixer needed. They are something special. A make again for sure for me.
1 3/4 cups all purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter (1 3/4 sticks)
1/2 cup sugar
3/4 cups packed dark brown sugar
1 tsp salt
2 tsp vanilla
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cups chopped pecans or walnuts
Makes 16 cookies, (I made them smaller to get more cookies)
Preheat oven to 375 degrees.
In a bowl add the flour and the baking soda together then whisk this to blend the two ingredients.
In a small 10 inch frypan (not nonstick) combine 10 tbsp of the butter in your skillet over medium-high heat and melt. This will take about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma. About 1-3 minutes. Remove the skillet from the heat, and pour this into a large heatproof bowl. Add the remaining 4 tbsp of butter and let this melt. Set aside to cool.
In a large bowl, add the sugars, salt and vanilla with the melted brown butter. Using your whisk, whisk this until fully incorporated. Add the egg and the egg yolk and whisk until mixture is smooth and no sugar lumps remaining in the batter. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat this step 2 more times until the cookie mixture is thick, smooth and shiny. Stir in the flour mixture and mix with a wooden spoon until just combined. Stir in the chocolate chips and nuts.
Divide the dough into 16 portions, and arrange on your lined baking sheets about 2 inches apart. 8 dough mounds per sheet. I didn't make the cookies that big. I used my cookie scoop and scooped the batter onto the lined baking sheets.
Bake at 375 degrees, baking one sheet at a time. Bake for 10-14 minutes. Rotating baking sheet halfway through baking. Transfer to your cooling rack and allow to cool.