The Science of Good Cooking (Cook’s Illustrated) includes a terrific new taste to the classic chocolate chip cookie.
1 3/4 c all-purpose flour
1/2 tsp. baking soda
14 T. unsalted butter
3/4 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. salt
2 tsp vanilla extract
1 lg. egg + 1 lg. yolk
1 1/4 c. semi-sweet chocolate chips or chunks
3/4 c. pecans or walnuts, toasted & chopped
Whisk flour & baking soda together in medium bowl; set aside.
Melt 10 T. butter in 10 inch skillet over med. heat. Continue cooking swirling pan constantly until butter is golden brown, 1-3 minutes. Transfer butter to large bowl. Add remaining 4 T. butter and stir until completely melted.
Add both sugars, salt and vanilla to melted butter; stir until fully incorporated. Add eggs, whisk until mixture is smooth Let stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking for two more times until mixture is smooth and shiny. Using rubber spatula, stir in flour mixture until just combined. Stir in chocolate chips and nuts. Stir dough until completely mixed.
Roll into balls with about 3 T. of dough and place 2 ” apart on prepared baking sheets.
Bake at 375 degrees for 10-14 minutes until puffy and edges have begun to set but centers are soft.