Jamie here! I have never met a chocolate chip cookie I didn’t like. But I’m telling you – in 32 years, I have never ever had a chocolate chip cookie this good. Ever. My friend Caitie made these for us on a recent visit down to Florida, and if I had been dieting to fit into my bathing suit before I got there, I decided to forget it when she put a plate of these in front of me. They were almost worth me having muffin top in my beach photos.
Caitie used to work at a cup-cakery, so she knows her way around some sugar and butter, let me tell you. She got this recipe from Cooks Illustrated, and altered it just a bit. These cookies are really chubby, moist, and they have that certain “heft” you want to feel in your hand when you pick it up off the plate. And definitely go for the chunks vs. chips if you have the luxury. The chocolate chunks can hold their own in these dense, nutty flavored cookies. Chocolate chips would just get lost in there.
Now – with that being said, this is not my normal quick and easy kind of recipe. This one has a few more steps and it’s 100% worth it. If you missed it from the title – you actually have to brown your butter. Be glad you do, because it elevates these to something super-special. These are the cookies you’ll be remembered by when you die. Okay – I’ll stop talking about them – but just promise me that sometime this holiday season you’ll give these a try!!
- 1¾ Cup All-Purpose Flour
- ½ Tsp Baking Soda
- 1¾ Sticks Unsalted Butter
- ½ Cup Sugar
- ¾ Cup Packed Brown Sugar (make sure it's fresh)
- 1 Tsp Salt
- 2 Tsp Vanilla
- 1 Large Egg and 1 Large Egg Yolk
- 1¼ Cups Semisweet Chocolate Chunks
- ¾ Cups Nuts (optional)
- Preheat oven to 375, then line 2 baking sheets with parchment paper or easy-release foil. Whisk flour and baking soda together and set aside.
- Heat 1 and ¼ Sticks of butter in a skillet on med-high until melted. Continue to heat, swirling the pan constantly until dark golden browned. Pour hot butter into a glass bowl and stir in the remaining ¼ stick butter until it is all melted together.
- Whisk the sugars, salt and vanilla into the bowl with the butter - mix well. Add egg yolk and whisk for 30 seconds, let stand for 3 minutes. Repeat this whisk and rest process 3 more times until mixture is smooth thick and shiny. Then stir in the flour mixture, followed by chocolate chips (and nuts) and stir until no flour pockets remain.
- Use a large cookie scoop to place dough on the sheets, about 2" apart. Put 8 cookies per sheet, about 3 tablespoons of dough per cookie. (You want them large and impressive!)
- Bake 10-14 minutes, switching trays halfway through baking. Transfer to wire rack to cool
Source – Cooks Illustrated Cookbook