Sweets

 CHOCOLATE CHIP COOKIES MOST AWESOME

1 3/4 c. unbleached all-purpose flour
1/2 tsp. baking soda
14 tbsp. unsalted butter - you will melt 10 and stir in 4 after browning
1/2 c. sugar
3/4 c. packed DARK brown sugar (way better than light brown here and a caramelly new love of mine)
1 tsp. salt
2 tsp. vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup. Ghiradelli 60% chocolate chunks

Whisk flour and soda together and set aside.

Heat 10 tbsp. butter over med/high heat til melted - about 2 min.
Swirl pan as butter gets dark and golden brown - about 1 - 2 min. (They suggest avoiding nonstick skillets here because the dark coating doesn't allow you to observe the occurrence of browning. But they can obviously afford lots of pans that I cannot. I managed.)
Remove to a heatproof bowl (I think that means glass or crockery) and stir in remaining 4 tbsp. butter until melted. Add white and dark brown sugars, salt, and vanilla whisking til incorporated. Add egg and yolk and whisk til no lumps remain - about 30 seconds. Let mixture stand 3 minutes and whisk again for 30 seconds. Let mixture stand another 3 minutes and whisk again for 30 seconds. Let mixture stand another 3 minutes and whisk again for 30 seconds. In other words, this process needs 3 whisks and 3 rests in all. (Cuz you got time and junk.)
Using a rubber spatula or wooden spoon (these people are so bossy) stir in flour mixture til just combined - about 1 minute (again with the bossy). Stir in chocolate chunks - and an OPTIONAL 3/4 cups nuts (which now makes them appear flexible and giving.) (I used none.)

This makes 16 cookies if you plop it on in 3 tbsp. blobs - they suggest using a #24 cookie scoop - so dig out the one you bought at that specialty shop because you knew this day was coming.

I am missing the last portion of this recipe, but I remember that you must bake the cookies ONE TRAY at a time because, again, someone is trying to rule the world. Bake @ 375 for 11-14 minutes. (I rotated once during baking, though I can't remember if they suggested this. (Please, don't tell.) We are instructed NOT to over bake, and to let the cookies cool on the pan - which I didn't do, because I was afraid I had over baked. I transferred mine to wire racks like always.

I once read you should always freeze any cookies or brownies you don't intend on eating the day of. They dry out too fast. But when I froze these babies and took them out, Luke said they tasted like pizza, or possibly fish. It appears they are moist and chewy enough to absorb odors from the freezer which makes them, I guess, capable of sitting around on the counter for a bit. (As if they will get the chance.)

I am going to try these with Ghiradelli milk chocolate morsels too, but the writers of this recipe forbade using Ghiradelli semi-sweet chocolate chips after they failed a taste test.