Perfect Chocolate Chip Cookies
 
 
Yield: 24-28 cookies
Ingredients
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter (1½ sticks)
  • ½ cup granulated sugar
  • ¾ cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 12-ounce package of semisweet Guittard chocolate chips
Directions
  1. Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.
  2. In a medium bowl sift together the flour, salt and baking soda, then set aside.
  3. In a small skillet over medium-high heat melt 8 tablespoons of the butter. Reduce the heat to medium and keep cooking, making sure to continuously swirl the pan, until the butter is golden brown in color, about 3 minutes. Remove from the heat and pour the browned butter into a large heatproof bowl or the bowl of a stand mixer. Stir in the remaining 4 tablespoons of butter until melted. Let the butter cool slightly.
  4. Add the granulated sugar, brown sugar and vanilla to the large bowl with the browned butter. Whisk for 2 minutes on medium then medium high speed, scraping down the sides as needed. Add the egg, whisk for 1 minute on medium speed, then add the egg yolk and whisk for 1 minute on medium speed. The dough should be smooth and shiny. If using a stand mixer, switch to a paddle attachment. Stir in the flour mixture on low speed until a few flour streaks remain. Leaving a small handful of chocolate chips aside, pour the rest of the chocolate chips into the dough. The dough will be thick at this point so mixing in the chips will be a little hard, but just barely mix them in as you don't want to overmix the dough. If using a stand mixer, I usually do just 2-3 rotations on low.
  5. Use a medium cookie scoop to arrange dough balls, about 1½ tablespoons each, 2 inches apart on the first prepared baking sheet. Using the chocolate chips you set aside, lightly nestle one on to the top of each dough ball to get the "pretty chocolate chip cookie" look. See note below about chilling dough.
  6. Bake the cookies one cookie sheet at a time on the middle rack for 10-12 minutes. Cookies are done when they are starting to get golden brown and the edges have just started to set, but the centers are soft. Once removed from the oven let cool on the baking sheet on a cooling rack for 1-2 minutes, then carefully remove the cookies from the pan to a wire cooling rack.
Notes
If you have room in your fridge for the cookie sheet, pop the scooped cookies in there for 5 minutes or so before putting in the oven to help keep the cookies from spreading too much. If you don't have room for the cookie sheet, just putting your mixing bowl of dough in the fridge for 5 minutes or so before scooping the cookies and putting right into the oven will help a little with spreading, particularly between the first and second batch

If you prefer larger cookies, use a large cookie scoop to make dough balls of 3 tablespoons each. You will probably need to add some baking time.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/12/12/perfect-chocolate-chip-cookies/