Super Good Chocolate Chip Cookies

Big chewy cookies with amazing caramel flavor.  A twist on the Toll House recipe-- by Americas Test Kitchen to create a really special cookie. From Cooks Illustrated (June 2009)

1 3/4 C. flour

1/2 t. baking soda

14 T. unsalted butter ( 1 3/4 sticks)

1/2 C. granulated sugar ( 3 1/2 ounces)

3/4 C. packed dark brown sugar ( 5 1/4 ounces)

1 t. salt

2 t. vanilla

1 large eggs + 1 egg yolk

1 pkg. chocolate chips

With oven rack in middle position, heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Mix flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10 inch(stainless is best) 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 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 give dough final stir to ensure no flour pockets remain.

Using an ice crea scoop drop  onto lined parchment (about 3 T. per cookie). Arrange 2 inches apart on prepared baking sheets, 6-8 dough balls per sheet.

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 to 14 minutes.

Transfer to wire rack; cool cookies completely before serving.