To be honest, I never know what to write on my blog. Its not that I don’t have things to say, I just don’t know what yall want to read.
These cookies came from a Cooks Illustrated magazine, should I talk about how great that magazine is? Because it really is. It seems to be a magazine for cooks, by cooks. Sometimes when I read magazines I feel like the recipes are reflecting which sponsor is paying the most, and not necessarily the best recipes there are. I do not feel this way when I read Cooks Illustrated.
Or, I could talk about Disney movies. I watched Aladdin as I was baking these cookies (and I’m not embarrassed to admit I sang along) and realized Disney movies are not what they used to be. It seems most of the movies I loved as a kid, revolved around a man/woman rescue love story (is that a genre?) For example, The Little Mermaid, Beauty and the Beast, Aladdin, Pocahontas, The Lion King. Now we have movies like Up, where an 8 year old boy is on a balloon ride with a 78 year old man. (sorry but when I have kids, we are going old school Disney).
How about for today I just talk about the cookies, because these are the best chocolate chip cookies I have ever had. Cooks Illustrated said ‘The Perfect Chocolate Chip Cookie’, and they were serious. This recipe is different than any other chocolate chip cookie recipe I have ever seen, as you melt a portion of the butter and let sit with the sugar for 10 minutes to help dissolve the sugar and better caramelize in the oven. And it is a 1 bowl/1 pan recipe, even better.
Add the ingredients to your grocery list if you don’t already have them on hand, because you NEED to make these cookies this weekend. Yes, it is OK to bake cookies for absolutely no reason… that’s when they taste the best 
Cook’s Illustrated Perfect Chocolate Chip Cookie
yield: 16 cookies
1¾ cups (8¾ ounces) AP flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large 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 and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter 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 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 and nuts (if using), giving dough final stir to ensure no flour p
ockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
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, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
