Chocolate Chip Cookies

Ingredients

• 1¾ cups (8¾ ounces) all-purpose flour
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter
• ¾ cup packed (5¼ ounces) dark brown sugar
• ½ cup (3½ ounces) granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 large egg plus 1 large yolk
• 1¼ cups (7½ ounces) semisweet chocolate chips or chunks
• ¾ cup pecans or walnuts, toasted and chopped (optional)
• 2. Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.

Instructions

1. 1Whisk the dark brown sugar, granulated sugar, vanilla extract, and salt into the melted browned butter until well combined.
2. 2Whisk in the whole egg and the egg yolk for about 30 seconds until the mixture is smooth and free of sugar lumps. Let the bowl sit for 3 minutes, then whisk vigorously for another 30 seconds.
3. 3Let the batter rest and whisk it again two more times until it becomes thick and glossy. Fold in the flour mixture with a rubber spatula for about 1 minute until just combined.
4. 4Fold in the semisweet chocolate chips and the toasted pecans. Stir the dough one last time to make sure the ingredients are evenly distributed and no dry flour remains.
5. 5Scoop the dough into 3-tablespoon portions and roll them into smooth balls. Place the dough balls 2 inches apart on lined baking sheets.
6. 6Bake one sheet at a time for 10 to 14 minutes, rotating the pan halfway through the cooking time. The cookies are ready when the edges are set and golden brown but the centers remain soft and puffy.
7. 7Leave the cookies on the baking sheets to cool completely on wire racks.

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