Perfect Chocolate Chip Cookies

Prep:15 min Bake: 10-14 min

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 3/4 cups semisweet chocolate chips
3/4 cups chopped pecans or walnuts (best when toasted!)

1.) Adjust oven rack to middle position and heat to 375 degrees.  Line 2 large baking sheets with parchment paper (or a Silpat ;) ).
2.) Whisk flour and baking soda together in medium bowl; set aside.
3.) Heat 10 tablespoons of butter in 10-inch skillet over medium-high heat until melted (about 2 min).  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma (1-3 min).  Remove skillet from heat and, using heatproof spatula, transfer into a large heatproof bowl.  Stir remaining 4 tablespoons of butter into hot butter until completely melted.
4.) 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 sec).  Let mixture stand for 3 minutes, then whoosh for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
5.) Using rubber spatula or wooden spoon, stir in flour mixture until just combined (about 1 min).  Stir in chocolate chips and nuts, giving dough a final stir to ensure no flour pockets remain.
6.) Place dough on cookie sheet and bake cookies one 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 completely before consuming ;)

*Cook's Illustrated May/June 2009