The Best Chocolate Chip Cookies, Ever!

1-3/4 Cups all-purpouse flour


1/2 tsp baking soda

14 Tblsp unsalted butter (1-3/4 sticks)

1/2 Cup granulated sugar

3/4 Cup packed dark brown sugar

1 tsp salt

2 tsps vanilla

1 egg

1 egg yolk

1-1/4 Cups semisweet chocolate chips (I splurge and use the 60% cacao Ghiradelli chips--so good!)



Preheat oven to 375* with rack positioned in middle. Line baking sheets with parchment if you wish. I usually don't and they turn out fine.
Whisk flour and soda together, set aside

Heat 10 Tblsp butter in skillet over med-high heat until melted. Continue cooking, swirling pan constantly until butter is dark golden brown and smells "nutty", about 2-3 minutes. Transfer butter into large, heatproof bowl. Stir in remaining butter until that is all melted.

Add both sugars, salt, and vanilla to butter. Whisk until well incorporated. Add egg and yolk, whisk until smooth. Let stand 3 minutes, whisk for about 30 seconds. Let stand & whisk 2 more times. "Caramel" mixture will now be thick, smooth, and shiny. (Don't skip this standing & whisking step, it really enhances the flavor.) Stir in flour by hand, then add chocolate chips. Be sure there are no flour "pockets".
Scoop balls of dough onto cookie sheets. These cookies spread a lot, so don't crowd the cookie sheet. Bake one tray at a time on middle rack about 10-14 minutes until golden brown. Edges should be set with soft centers. Makes about 16-20 large cookies.
 
Tips:
1) Use fresh, moist, dark brown sugar. It helps the cookies stay moist and soft.
2) Don't brown the butter in a non-stick skillet, it's very hard to assess if the butter is actually brown in a dark pan.
 
Enjoy the yummy-ness!