Perfect Chocolate Chip Cookies - flour

Method

• 1) Heat oven to 375 degrees, adjusting rack to middle of oven. Line two cookie sheets with parchment paper.
• 2) Whisk flour and baking soda together in a medium bowl.
• 3) Heat 10 T butter in a 10 inch light colored skillet (so you can see the color with the butter as it browns) over medium high heat until butter melts, about 2 minutes. Cook another 1-3 minutes, swirling pan, until butter has a nutty aroma and is dark golden brown. Remove skillet from heat and transfer browned butter to a large heatproof bowl. Stir in remaining 4 T butter and stir until melted.
• 4) Add sugars, salt and vanilla to bowl with butter and whisk. Add egg and egg yolk and whisk 30 seconds until mixture is smooth and no lumps remain. Let mix stand 3 minutes, then whisk for 30 seconds. Repeat 2 more times. Mixture will be thick, smooth and shiny.
• 5) Stir in flour mixture with a wooden spoon, stir in chocolate chips and nuts.
• 6) Divide dough into 16 portions using a #24 cookie scoop or a 1/4 cup measure. Position 6-8 cookies per sheet and bake 10-14 minutes or until cookies are golden brown and puffy, edges have begun to set but centers are still soft. Let cool on sheets a few minutes then transfer to wire racks.