Recipe created & provided by Chef Crusco Catering in Austin, Texas’
Ingredients
- 1 3/4 cups good All-purpose Flour
- 1/2 tsp. Baking soda
- 1 and 3/4 sticks (14 tbsps.) Unsalted Butter
- 1/2 cup Vanilla Sugar
- 3/4 cups packed dark Brown Sugar
- 1 tsp. Kosher Salt
- 2 tsps. Vanilla extract
- 1 large Egg & 1 large Egg yolk
- 3/4 cups Semisweet Chocolate chips or chunks
- 1/2 cup Bittersweet Chcolate chips or chunks
- 3/4 cup chopped Pecans or Walnuts – toasted (optional)
- Yield: 14-18 cookies
Directions
- Adjust rack to middle position. Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk Flour and Baking soda together in medium bowl; set aside.
- Heat 8 tbsps. Butter in a saute pan or small pot over medium heat until melted. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma to it.
- Transfer the browned butter to large bowl. Stir remaining 6 tbsps. butter into hot butter until completely melted and set aside.
- 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, stir in flour mixture until just combined. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 14-18 portions (each about 3-4 tbsps.) depending upon the size wanted. Make sure to arrange 2 inches apart on the baking sheets so they do not stick to each other once cooked.
- Bake cookies 1 sheet tray at a time until golden brown. The edges will begin to set but centers will still be soft (about 10-14 minutes). Be sure to rotate the baking sheets halfway through cooking.
- Serve as is with a cold glass of milk, an espresso or some bubbly. Enjoy!
