BROWN BUTTER CHOCOLATE CHIP COOKIES

Growing up I was never really into chocolate chip cookies, even though for most American kids it's an essential food group. Perhaps it was Chips Ahoy, or the lack of consistency in texture from different recipes (Soft! Crunchy! Chewy! Doughy! Cakey!) or just that I loved the cookie itself WITHOUT the chocolate chips (Sin!). I just didn't see it. 

The trend I am noticing is that once people have a recipe they like, they guard it with their lives as the ONE AND ONLY RECIPE THEY WILL EVER USE. Which is fine, I guess, but I am always up for experimenting. 

Which brings us to these. Do chocolate chip cookies always use browned butter? Because if they don't, THEY SHOULD. Oh whoops, I just joined the herd. I guess this is the ONE recipe for me. Well I guess that makes life easier. Good job people! Way to streamline your life!

These cookies made me understand the hype. 

Source: Cook's Illustrated (Of course.)

MAKES 16 COOKIES

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1/2 teaspoon baking soda

14 tablespoons unsalted butter (1 3/4 sticks)

1/2 cup granulated sugar (3 1/2 ounces)

3/4 cups packed dark brown sugar (5 1/4 ounces) (we used regular)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks (we used Guittard)

3/4 cup chopped pecans or walnuts, toasted (optional)

INSTRUCTIONS

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. 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. 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. 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. 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.