Chocolate Chip Cookies
Adapted from The America’s Test Kitchen Healthy Family Cookbook
1/2 cup granulated sugar
2 teaspoons vanilla extract
Whisk the flour, salt, and baking soda together in a bowl.Melt 6 tablespoons of the butter in an 8-inch skillet over medium heat until the butter is dark golden brown and has a nuty aroma, 3 to 5 minutes. (Do not overcook) Transfer the browned butter to a large bowl and stir in the remaining 4 tablespoons of butter until completely melted.
Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the eggs until the mixture is smooth with no lumps, about 30 seconds. Let the mixture stand for 3 minutes, then whisk vigorously for 30 seconds. Repeat this process of resting and whisking twice more until the mixture is thick, smooth, and shiny. Stir in the flour mixture and 3/4 cup of the chocolate chips until combined.
Adjust oven rack to the middle position and heat oven to 375 degrees. Line two large baking sheets with parchment paper (or silpat.)Working with 1 heaping tablespoon of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Press the remaining chocolate chips into the tops of the cookies.
Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8-11 minutes, rotating the baking sheet halfway through baking.
Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cook completely.
*To freeze: Shape cookies into balls and place chocolate chips on top. Freeze on a baking sheet in the freezer. Once frozen transfer to a zip-lock bag. To bake arrange the frozen cookies (do not thaw) on baking sheets and bake at 375 degrees for 13-16 minutes.