America's Test Kitchen Healthier Chocolate Chip Cookies

Hints for these cookies: If using salted butter half the salt. Avoid using a dark nonstick skillet to brown the butter as it is more difficult to gauge when it has browned. Rotate the cookie sheet halfway through the cooking process and take them out just before they are still a little doughy in the center (browned around the edges). Then let them sit on the pan for 10 min before you put them on a plate. Reserve a few chocolate chips to place on top of the cookie ball just before baking.

1 cup of flour + 2 Tbsp
1/2 tsp. salt
1/4 tsp. baking soda
5 Tbsp. unsalted butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp. vanilla (I totally put it the wrong amount when we made these at the church! It was still good though:)
1 large egg
1/2 cup semisweet chocolate chips

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line two cookie sheets with parchment paper. Whisk the flour, salt, and baking soda together in a bowl.

2. Melt 3 tablespoons of butter in 8 inch skillet until browned and has a nutty flavor 3-5 min (DO NOT BURN). Transfer the browned butter to a large bowl and stir in remaining 2 tablespoons of remaining butter until completely melted.

3. Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg 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 6 tablespoons of chips until combined.

4. Working with one heaping tablespoon of dough at a time, roll the dough balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Press the remaining 2 tablespoons chips into the tops of the cookies.

5. Bake one sheet at a time, until the edges are set and beginning to brown but centers are soft, puffy and underdone, 8 to 11 minutes, rotating the sheet halfway through baking.

6. Let cookies cool on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

**The dough can also be prepared until step 4 but then the cookie sheet is placed in the freezer. Once frozen the cookies can be placed in a freezer ziplock bag. To bake (do not thaw) increase the baking time to 13 to 16 minutes.**