- 1 3/4 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- 1 3/4 sticks butter
- 1/2 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 tsp table salt
- 2 tsp vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup chopped pecans or walnuts toasted (optional)
- Preheat oven to 375°F. Combine flour and baking soda in a bowl. Whisk and set aside.
- Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 3 minutes. Transfer it to a bowl and mix in the remaining butter until melted. (You can read more details on browning butter from my browned butter cookies recipe directions)
- Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
- Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts.
Form dough balls about 3 tablespoons in size, and place them on a lined baking sheet about 2 inches apart. Bake at 375°F for 10-14 minutes (Mine actually took 8-9. The first batch I set for 10 minutes and they were burned on the edges), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.
Recipe found on The Ivory Hut, taken from American Test Kitchen