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Chocolate Chip Cookies - Perfect Recipe


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     Chocolate Chip Cookies - Perfect

Category   Desserts - Breads
Sub Category   None
  Cooks Illustrated

7 c flour
2 tsp baking soda
1 3/4 lb butter (unsalted perferred)
3 c dark brown sugar
2 c granulated sugar
8 tsp vanilla
4 tsp salt
4 eggs plus 4 yolks
5 c chocolate chips - more or less
nuts option (abt 3 c pecans)
This is a large recipe and makes about 107 cookies. They freeze well.

Wisk flour and baking soda in med bowl and set aside. Heat oven to 375 degrees and line baking sheets with parchment paper. Melt 1-1/4 lb butter in large skillet over med-high heat. Cook, swirling pan constantly until butter is dark golden brown and has nutty aroma. Transfer browned butter to large heatproof bowl. Add remaining 1/2 lb butter and stir to completely melted. Add brown sugar, granulate sugar, vanilla, and salt to melted butter; whisk until fully incorporated. Add eggs and yolks; whisk until mixture is smooth with no sugar lumps remaining, abt 30 seconds or more. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking two more times until mixture is thick, smooth and shiny. Using rubber spatula, stir in flour mixture until just combine, about 2 minutes. Stir in chocolate chips and nuts if using. Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.
Roll into balls and space them about 2 inches a part on baking sheets. Bake until cookies are golden brown, still puffy, and edges have begun to set but centers are soft - 10 to 14 minutes, rotating sheet half way through baking period. Let cookies cool completely on sheets on wire racks before serving.

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