Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large 18 x 12 inch baking sheets with parchment paper. Whisk flour and backing soda in medium bowl; set aside.
2. Heat 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 a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to large heatproof bowl. Stir in remaining 4 tablespoons butter until completely melted.
3. Add both sugars, salt and vanilla to bowl with butter and whisk for 30 seconds. Let mixture stand 3 minutes, then whisk for 30 more 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. Divide dough into 16 portions, each about 3 tablespoons. arrange 2 inches apart on prepared baking sheets, eight dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies a re golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheets halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving. |
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