Perfect Chocolate Chip Cookies (America's Test Kitchen)
"These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009)...."
INGREDIENTS
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1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
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1/2 teaspoon baking soda
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14 tablespoons unsalted butter (1 3/4 sticks)
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1/2 cup granulated sugar (3 1/2 ounces)
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3/4 cup packed dark brown sugar (5 1/4 ounces)
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1 teaspoon salt
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2 teaspoons vanilla extract
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1 large egg
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1 large egg yolk
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1 1/2 cups bittersweet chocolate chips (Ghirardelli recommended) or 1 1/2 cups semi-sweet chocolate chips (Ghirardelli recommended)
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3/4 cup chopped pecans (optional) or 3/4 cup walnuts, toasted (optional)
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