Classic Cookies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 34 min.
Ready in
Ingredients
for
16
- Ingredients
- 1 ¾ cups unbleached all-purpose flour
- ½ tsp baking soda
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ¾ cup packed, dark brown sugar (see note)
- 1 tsp table salt
- 2 tsps pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semi-sweet Chocolate chip (or chunks)
- ¾ cup chopped Pecan (or walnuts)
Product recommendation
Use fresh, moist brown sugar instead of hardened brown sugar, which tends to make the cookies dry.
Preparation steps
1.
Adjust oven rack to middle position. Preheat oven to 375º F. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
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; transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter into hot butter stirring until completely melted.
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 a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (optional), giving dough final stir to ensure no flour pockets remain.
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. (Smaller baking sheets can be used, but will require 3 batches. )
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.
