Lyons Family Cookbook

Perfect Chocolate Chip Cookies

1 3/4

cups

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

1/2

tsp

baking soda

14

Tbs

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) (see note)

1

tsp

sea salt (fine grain)

2

tsp

vanilla extract

1

large egg

1

large egg yolk

1 1/4

cups

semisweet chocolate chips or chunks (see note)

3/4

cup

chopped pecans or walnuts, toasted (optional)

coarse Celtic Sea Salt (for sprinkling on top)

1

Adjust oven rack to middle position and heat oven to 350° (or 325° convection cook). Use 2 non-stick large (18 x12") baking sheets (or alternatively line 2 regular large 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, about 5 to 6 minutes. Remove skillet from heat and, using heat-proof 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 13 portions, each about 3-4 tablespoons. Arrange 2 inches apart on prepared baking sheets, 6-7 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) Press dough balls to be about 1/2" thickness, and sprinkle with coarse Celtic Sea Salt. (If making cookies without nuts, then divide into 12 portions, instead of 13).

5

Bake until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 minutes convection cook, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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. Cooks Illustrated says: "We set out to perfect the back-of-the-bag classic with a cookie that is crisp at the edges, chewy in the middle, and full of rich toffee flavor."

Source

Source: Cooks Illustrated - May 2009