The Perfect Chocolate Chip Cookie?

I ended the title of this post with a question mark because I'm on a quest. A quest for the perfect chocolate chip cookie. For me that means a little crispy around the outside edges, and soft and chewy in the middle. This one fits the bill to a T, but I have found a couple other recipes I am going to compare it too. So stay tuned for other posts to see how it compares to the others. So for right now I could say it's the perfect chocolate chip cookie, but I want to make sure!

This one was a lot of fun to make, it's definitely not your regular chocolate chip cookie recipe. They are a little bit more work, and have some interesting techniques, but that's what I like about it! It's probably not one I'd use if I have to hurry and make a batch in 20 minutes, or if I wanted to make 6 dozen or something. And the cookie dough isn't something I could just eat, so be aware of that. The end results were darn good and my husband ranked them in his top cookies of all time. Whoa.... :) I seem to love most chocolate chip cookie recipes, but this one ranks up there pretty high. We'll see how it measures up to the others! Give them a try. You certainly won't be disappointed! 

Perfect Chocolate Chip Cookies
adapted from crumblycookie.net by Bridget and Cook's Illustrated

1¾ cups unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter
½ cup granulated sugar
¾ cup packed dark brown sugar (I only had light, so I used light)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks

Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour and baking soda together in medium bowl; set aside. 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. Do not overcook! 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.

(It was more dark golden before the picture, but the unmelted butter has changed the color a bit. You can really tell when it begins to change. It does have a very distinct aroma, almost like peanut brittle (in my opinion), just watch it closely.)

 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 rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain. Scoop cookie dough with a tablespoon and place on cookie sheet, 12 cookies to a sheet. Bake cookies until golden brown and still puffy, and edges have begun to set but centers are still soft, 7-9 minutes. Transfer baking sheet to wire rack; cool cookies completely before serving.

Yum!