"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Perfect Chocolate Chip Cookies Recipe

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This recipe for Perfect Chocolate Chip Cookies, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Brennan
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. all purpose flour
1/2 t. baking soda
14 T. unsalted butter
1/2 c. granulated sugar
3/4 c. packed dark brown sugar
1 t. salt
2 t. vanilla
1 large egg
1 large egg yolk
1 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
3/4 c. chopped pecans, toasted

Directions:
Directions:
Preheat oven to 375. Whisk flour and baking soda together in medium bowl; set aside. Heat 10 T. of 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 a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer to a heat proof bowl. Stir remaining 4 T. of butter into hot butter until completely melted. 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 2 more times until mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, 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. Drop 1 1/2 inch balls onto cookie sheets. Bake for 8-9 minutes until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
I was a die hard Tollhouse fan, but my favorite cooking magazine did a comparison between this recipe and the Tollhouse one and this one won out. I've made it several times and the cookies are incredible. Browning the butter adds a new level of flavor and the dark brown sugar adds to it. The Ghirardelli 60% Cacao Bittersweet Chocolate Chips were their top rated chocolate chips so I included the exact brand in the recipe.

 

 

 

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