Chocolate Chip

  Tried : 

https://www.modernhoney.com/the-best-chocolate-chip-cookies/

Next try :

https://www.jessicagavin.com/the-best-chewy-chocolate-chip-cookies/

https://www.jessicagavin.com/browned-butter-chocolate-chip-pecan-cookies/

Ingredients

• 1 ¾ cups (248 g) all-purpose flour
• ½ teaspoon baking soda
• 14 tablespoons (210 g) unsalted butter, divided. ( 1 cup is 16 TBSP or 226 g)
  
• ½ cup (100 g) granulated sugar
• ¾ cup (149 g) dark brown sugar, packed
• 1 teaspoon (6 g) kosher salt
• 2 teaspoons (10 ml) pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 ½ cups (336 g) semi-sweet chocolate chips
•  

• Instructions

  • Line 2 large baking sheets with parchment paper, set aside.
  • Whisk flour and baking soda together in a medium bowl, set aside.
  • Heat 10 tablespoons of butter in a medium skillet over medium heat until melted, about 2 minutes. Don't let the butter get too hot, just melted. Remove skillet from heat.
  • Stir the remaining 4 tablespoons of butter into warm butter until completely melted. Transfer to a mixing bowl.
  • Add granulated sugar, brown sugar, salt, and vanilla to the bowl of butter and whisk until fully incorporated.
  • Add egg and yolk, whisk in a stand mixer on medium-high speed until smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes.
  • Whisk for 30 seconds and let stand another 3 minutes. 
  • Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny (4 times total).
  • Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.
  • Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
  • Transfer mixing bowl to refrigerator and allow to cool for 15 to 30 minutes, or until dough is chilled and is easy to roll in your hands. The dough should not feel overly sticky.
  • Divide into 16 portions, each about 3 tablespoons and roll into a ball. If the dough starts to warm and get sticky as you roll, place on a sheet tray and refrigerate for 15 minutes.
  • Tear the dough balls in half by pulling gently from both sides. Press the two halves together again with the lumpy torn sides facing upward to expose the chips and give a more rustic appearance. You can add more chips on top so they pop out on the surface.
  • Allow portioned dough to chill covered and refrigerate for an hour or longer on a sheet tray.
  • Arrange dough balls 2-inches apart on lined baking sheets, 8 portions per sheet. Smaller baking sheets can be used but will require baking in 3 batches.
  • Adjust oven rack to middle position and heat to 375°F (191ºC).
  • Bake cookies 1 tray at a time until golden brown and edges have begun to set, but centers are still soft, 10 to 12 minutes. Rotate baking sheet halfway through. The cookies will look slightly underdone in the center but will deepen in color and deflate slightly once cooled.
  • Let cookies cool for 3 minutes on the baking sheet, then transfer them to wire racks.