Ingredients
Equipment
Method
- 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. 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.
- 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 pockets remain.
- Put bowl containing batter into the fridge for about an hour. Set the timer so you don't forget.
- Divide dough into portions and arrange 2 inches apart on baking sheets
- Adjust oven rack to middle position and heat oven to 350 degrees.
- 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. Bake for 12 minutes at 350F and then transfer baking sheet to wire rack. (If you have a gas oven or are at a higher elevation the time may vary)
- Cool cookies completely before serving. What? Are you kidding me? Cookies don't last until they are completely cooled.
Notes
Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.