Perfect Chocolate Chip Cookies

americastestkitchen.com

iadoregon

subheading: Gather Your Ingredients:

1 ¾ cups unbleached all-purpose flour (8 ¾ ounces/248 grams)

½ teaspoon baking soda

14 tablespoons unsalted butter (1 ¾ sticks)

½ cup granulated sugar (3 ½ ounces/99 grams)

¾ cups packed dark brown sugar (5 ¼ ounces/149 grams) (see note)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 ¼ cups semisweet chocolate chips or chunks (see note)

¾ cup chopped pecans or walnuts, toasted (optional)

View Nutritional Information

subheading: Key Equipment:

Digital Scales

Cooling Racks

All-Purpose Whisks

Rimmed Baking Sheets

Silicone Spatulas

subheading: Before You Begin:

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. For our winning brand of chocolate chips, see related tasting. 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. For our winning brand of chocolate chips, see related tasting.

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