Seriously Delicious Chocolate Chip & Walnut Cookies

If you haven't watched America's Test Kitchen, you're missing out. It's a wonderful educational cooking program on PBS. They take the time to test recipes over and over again until they are darn near perfect. And, they explain the science behind it. Think Alton Brown in a more down home way without the props.
My husband is a major chocolate chip cookie fan, yet I don't feel as comfortable baking as I do cooking. So, after seeing the Test Kitchen's Perfect Chocolate Chip Cookie episode, I knew the time had come to bake some cookies. I don't want to toot my own horn (honk, honk!), but I think they came out great! They are a bit more work than the standard Toll House variety, but so worth it!


You will need:

1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cup packed dark brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/2 cups bittersweet chocolate chips 

3/4 cup chopped walnuts (optional)

1.   1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2.   2. Heat 10 tablespoons butter in 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 heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3.   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 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.

4.   4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

5.   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.