Ultra Chewy Chocolate Chip Cookies

Why do I keep trying chocolate chip cookie recipes.  This one from America's Test Kitchen is by far my favorite though.  It's made with brown butter which give it a deep rich flavor, and they're super chewy.  Mmmm, I want to make more just thinking about them.

I've made these a couple of times now, once I added raisins and toasted pecans along with the chocoalte chips which were and amazing combination.  I think next time I might also throw in some toffee pieces as well.  The recipe is very specific, it calls for whisking part of the batter several times for 30 seconds with a three minute rest period in between whiskings.  I don't know what the reasoning behind it is, but when cookies turn out this delicious why mess with the technique?

Perfect Chocolate Chip Cookie
adapted slightly from America's Test Kitchen


1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups chocolate chips (or substitute 1/2 cup raisins for chocolate chips)
3/4 cup chopped pecans


Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

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, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

 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.

Using a small ice cream scoop, place cookie dough onto prepared baking sheets approximately 1 1/2 inches apart. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

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