I’ve never had a perfect go-to chocolate chip cookie recipe. Either they get too crispy or they are too mushy. Or too thin, or thick/hard as a rock. This recipe has a TON of flavor and perfectly crispy edges with a great chewy inside. It is my duty to warn you that these are kind of a pain in the you know what to make. Lots of seemingly silly steps, but its worth it. Adapted from Cook's Illustrated.
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg + 1 egg yolk
1 1/4 cups semisweet chocolate chips
Preheat the oven to 375 degrees.
Whisk flour and baking soda together in a medium bowl. Set aside.
Heat 10 tablespoons of the butter in a 10-inch skillet on medium-high heat until melted. Continue cooking, swirling the pan constantly, until the butter is a dark golden brown (about 2-3 minutes). Transfer browned butter into a heatproof bowl and add the remaining 4 tablespoons of butter. Stir until melted.
Add both sugars, salt and vanilla and beat until incorporated. Add egg and yolk and whisk until smooth, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 more seconds (do this process 2 more times). **The purpose of this is to give the dough time to have the sugar fully dissolve, which increases the chewiness of this recipe.
Stir in the flour mixture just until combined. Add the chocolate chips and stir to incorporate.
Roll cookie dough into balls (16) and place them on a cookie sheet. Bake for about 11 minutes. Serve and enjoy!