Perfect Chocolate Chip Cookies

My friend Liz bestowed this recipe upon me, courtesy of Cook's Illustrated. I had never seen nor heard of this magazine before, but after reading a single issue I am hooked. I also made these cookies twice in one week, and I am embarrassed to admit how many I ate. Let's just say there is a reason they're called Perfect. Make these, and you'll be the belle of the bake sale!

Perfect Chocolate Chip Cookies

1 3/4 cups unbleached all-purpose flour

1/2 tsp. baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cup packed dark brown sugar

1 tsp. table salt

2 tsp. vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semi-sweet chocolate chips or chunks

optional: 3/4 cup chopped pecans or walnuts, toasted

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl, set aside.
2. Heat 10 tablespoons butter in a 10-inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. 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 for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 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 a final mix to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop), Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. 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 to 14 minutes, rotating baking sheet halfway through baking, Transfer baking sheet to wire rack, cool cookies completely before serving.

NOTES: Watch that butter! It can go from golden brown to black in just a few seconds. Follow the instructions, especially when mixing and resting the butter/sugar/egg mix. Size matters, and I don't think you'll have the same spectacular results if you try to make tiny teaspoon sized cookies. I made one plain batch, and one with pecans. I love pecans, and thought they added an extra layer of buttery, lightly crunchy flavor. Even my husband, the anti-nut, had to concede that the pecan batch was just as delicious as the other.