One great thing about Kansas City was the fabulous public library. You could get pretty much any book there, for free! They had all the Cook’s Illustrated books. If you want to learn about cooking and baking, those books have by far the most detailed recipe instructions. These chocolate chip cookies from Cook’s Illustrated are unbeatable. I have always wanted to produce those glossy looking cookies in bakeries, these are them! And I knew they were good when my husband endorsed them as the best chocolate chip cookies he had ever eaten. These produce quite large cookies but it makes them quite glamorous.
I am pretty picky when it comes to chocolate chip cookies. I hate to consume calories that do not taste extraordinary. There is nothing I despise more than when people offer me cookies that don’t taste fabulous. It’s simple to make delicious cookies, these have more complex steps but are well worth the extra work. I still managed to make these in under an hour despite the multiple whisking and resting steps.
Glamorous Chocolate Chip Cookies
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
14 tbsp. unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 tsp. salt
2 tsp. vanilla bean paste
1 large egg + 1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
Combine the flour and baking soda in a medium bowl and set this aside.
Heat 10 tbsp. of the butter in a 10 inch skillet over medium-high heat. Cook the butter for 3 minutes, swirling the pan constantly, until the butter is golden brown and has a nutty aroma. Immediately transfer the browned butter to a large, heatproof bowl. Add the remaining 4 tbsp. of butter, stirring until it is all melted.
Mix in the brown sugar, granulated sugar, salt and vanilla extract into the butter, whisk until well incorporated. Add the egg and egg yolk, and whisk until completely smooth, 30 seconds. Allow the batter to sit for 3 minutes, whisk the mixture again for 30 seconds. Repeat the resting and whisking two more times through, until your mixture is thick, smooth and shiny.
Mix in the flour/baking soda with the wet mixture, stir for one minute with a rubber spatula. Add in the chocolate chips, and stir the dough one last time to make sure it is well combined.
Scoop out the cookies in 3 tbsp. measurements and roll the 3 tbsp. of dough into a ball. (I simply used this 3 Tbsp scoop.) Place the dough approximately 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the pan halfway through, until the cookies are golden brown, 10-14 minutes. Place the cookie sheet on a wire cooling rack, allow them to fully cool.