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‘Tis the season for baking! While I’m all about trying recipes that are new and different, when it comes to cookies, I’m more of a Plain Jane. Nothing – I repeat, NOTHING – tops a perfect chocolate chip cookie in my eyes. Thus, instead of even attempting to create my own chocolate chip cookie recipe I went straight to the Gods of perfected recipes, also known as America’s Test Kitchen. Their recipe, literally titled “Perfect Chocolate Chip Cookies,” can be found here. I gave this recipe my own flair in two very simple ways: by adding macadamia nuts and by substituting dark chocolate chunks for semisweet chocolate chips. Enjoy!

What you’ll need:

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 14 tbsp. unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated cane sugar
  • 3/4 cups packed dark brown sugar
  • 1 tsp. table salt
  • 2 tsp. vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups dark chocolate chunks
  • 3/4 cup macadamia nuts
  • Parchment paper

What you’ll do:

  • Adjust the oven rack to its middle position and heat the oven to 375°F; line two large baking sheets with parchment paper
  • Whisk the flour and baking soda together in a medium-sized bowl; set aside
  • Heat 10 tbsp. of butter in a medium-sized skillet over medium-high heat until melted, about 2 minutes; continue cooking, swirling the skillet constantly until the butter is a dark, golden brown and has a nutty aroma, 1 to 3 minutes; remove the skillet from heat and, using spatula, transfer the browned butter to a large bowl; stir the remaining 4 tbsp. butter into the hot butter until completely melted
  • Add both sugars, salt, and vanilla to the bowl with butter and whisk until fully incorporated; add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds; let the mixture stand 3 minutes, then whisk for 30 seconds; repeat the process of resting and whisking two more times until the mixture is thick, smooth, and shiny
  • Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute; stir in the chocolate chunks and nuts, giving the dough a final stir to ensure that no flour pockets remain
  • Divide the dough into 16 portions, each about 3 tbsp.; arrange two inches apart on prepared baking sheets, 8 dough balls per sheet
  • Bake the cookies one tray at a time until they are golden brown and still puffy, and their edges have begun to set, but their centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking
  • Transfer the baking sheet to a wire rack; cool cookies completely before serving

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