I must admit that I didn't follow the instructions exactly. I have a tendency to get ahead of myself and assume what the step is before reading...so I browned all of the butter instead of most of it. I think it probably sent the toffee notes over the top, but my "tasters" (em, Erin and Kirsten) seemed pleased none the less and said that the cookies seemed too good to be made at home.
I tried using stoneware and think the result was better on the parchment lined baking sheets. My first batch came out puffy and thick, which I don't like in chocolate chip cookies, so I flattened the dough a little bit for the next couple of batches which resulted in a flatter cookie. These are big, bakery-style cookies, so the recipe doesn't make too many.
Perfect Chocolate Chip Cookies
Cook's Illustrated Magazine, No. 98; May & June 2009
Makes 16 cookies
1 3/4 C. All-purpose flour
1/2 tsp. Baking Powder
14 Tbsp (1 3/4 stick) Unsalted Butter
1/2 C. Granulated Sugar
3/4 C. Packed Dark Brown Sugar
1 tsp. Salt
2 tsp. Pure Vanilla Extract
1 lg Egg
1 lg. Egg Yolk
1 1/4 Semisweet chocolate chips (preferably Ghirardeli)
3/4 C. Chopped pecans or walnuts, toasted (optional)
Adjust oven rack to middle position and heat oven to 375 Degrees. Line 2 lg. baking sheets with parchment paper. Whisk flour and bakind soda together in med. bowl; set aside.
Heat 10 Tbsp. butter in 10-inch skillet over med-high heat until melted, about 2 m inutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and using heatproof spatula, transfer browned butter to large heat proof bowl. Stir remaining 4 Tbsp. 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.
Divide dough into 16 portions, each about 3 Tbsp. (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used but will require 3 batches).
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, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
