ATK Perfect Chocolate Chip Cookies

americastestkitchen.com

Megan Miller

1 ¾ cups unbleached all-purpose flour (8 ¾ ounces)

½ teaspoon baking soda

14 tablespoons unsalted butter (1 ¾ sticks)

½ cup granulated sugar (3 ½ ounces)

¾ cups packed dark brown sugar (5 ¼ ounces) (see note)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 ¼ cups semisweet chocolate chips or chunks (see note)

¾ cup chopped pecans or walnuts, toasted (optional)

note: BEFORE YOU BEGIN

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting. Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

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