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Chocolate Chip Cookies by Cait

Cooking time: 45 minutes

serving
Cookware

  • 2 Silicon baking sheets

  • 2 Baking sheets

  • 1 Medium bowl

  • 1 10-inch skillet

  • 1 Mixing bowl or stand mixer

Ingredients
  • NaN cups Unbleached all purpose flour
  • NaN teaspoon Baking soda
  • NaN tablespoons Unsalted butter
  • NaN cup Granulated sugar
  • NaN cup Packed dark brown sugar
  • NaN teaspoon Salt
  • NaN teaspoons Vanilla extract
  • NaN Large egg
  • NaN Large egg yolk
  • NaN cup Semisweet chocolate chips

Steps

  1. Adjust oven rack to middle position and heat oven to 375°F.

  2. Line 2 large baking sheets with silicon baking sheets. Whisk flour and baking soda together in medium bowl; set aside.

  3. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted (about 1-2 minutes).

  4. Once melted, continue to cook while continuously swirling the pan until the butter is a dark brown color and has a nutty aroma (about 1-3 minutes).

  5. Once it’s reached this point, pour butter immediately into a stand mixer (or mixing bowl) and add remaining 4 tablespoons butter beating until all the butter is melted and combined.

  6. To this mixture add sugar, salt, vanilla egg and egg yolk beating until smooth with no lumps.

  7. 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.

  8. Gently fold in flour mixture until just combined.

  9. Stir in chocolate chips and nuts if using then stir once more to ensure no flour pockets remain.

  10. Using a cookie scoop, combine 2 scoops (about 3 tablespoons of dough) and roll into a ball placing on the prepared baking sheet 2 inches apart.

  11. Bake cookies 1 tray at a time for 5 minutes, rotate tray and cook for another 5-7 minutes (until edges are lightly browned but center is soft).

  12. Cool on a wire cooling rack until they are firm enough to pick up (about 5-10 minutes) then repeat the above step with second tray of cookies.