These cookies are the bomb

I am quite content to declare that I have found the chocolate chip cookie recipe that I will use for the rest of my life. I came across this recipe in the May/June 2009 issue of Cook's Illustrated. If you've ever perused this wonderful magazine, you already know the high level of effort they put into perfecting each and every recipe they publish in their test kitchens. This recipe was no exception. The author tried 43 batches of cookies before coming up with this one. And for his efforts, I am forever indebted.

To start, they have a pretty shininess when they're cooled and they are the perfect size. Then, the edges are just crispy enough, while the inside is perfectly chewy. And they have a rich, toffee-like flavor that is just to die for. Even when slightly overcooked, they are delicious. Recently I was craving one (or ten) of these cookies, but I didn't want the whole batch calling to me from the kitchen every night at 3:00am (my midnight snack time). So jokingly (I think), my sister said I should send some her way (about 150 miles away, mind you). And I thought, "Hey, I could do that". So I vacuum sealed them in Ziploc bags (that is, I sucked the air out of the bags with a straw) and packed them in disposable food containers with paper towels to cushion. She received them the very next day and sent me a text message saying "The cookies tasted like heaven in my mouth! SOOOOO good!". Well, there you go. All I could say back was, "I know, right!?"From Cook's Illustrated May/Jun 2009

Perfect Chocolate Chip Cookies

1-3/4 cups (8-3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1-3/4 sticks) unsalted butter
1/2 cup (3-1/2 ounces) granulated sugar
3/4 cup (5-1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1-1/4 cups semisweet chocolate chips or chunks

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Whisk flour and baking soda together in a medium bowl; set aside.
3. Heat 10 tablespoons of butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer to a large heatproof bowl. Stir in the remaining 4 tablespoons butter until melted.
4. Add white and brown sugars, salt and vanilla to the butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat resting and whisking process 2 more times until mixture is thick, smooth and shiny. Then stir in the flour mixture until just combined, about 1 minute. Stir in chocolate chips.
5. Divide the dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on cookie sheet.
6. Bake (one sheet at a time) until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes (check at 10 minutes). Transfer to wire rack to cool.