How to make the absolute best chocolate chip cookies!

Melt half the butter ( 1/2 cup or 1 stick ) over medium high heat

Allow it to brown and bubble up

Skim off the foam, turn off the heat and allow it to cool down to room temperature.

Place the remaining 1/2 cup butter (1 stick) in a mixing bowl or a mixer with a paddle attachement. Make sure the butter is softened.

Beat until creamy and light. Use a medium speed setting and scrape down the sides of the bowl every now and then.

Add the sugars

Add the COOLED brown butter

Add the egg, beat untill incorporated, then add the egg yolk...scrape the sides of the bowl every now and then.

Add the vanilla extract

Mix the flour with the salt and baking soda

Dump it in while the mixer is off, then turn on the mixer at low speed.

Add the white chocolate chunks

Add the semi sweet chocolate

Add the toasted walnuts (or pecans)

Fold in with a spatula or wooden spoon. Cover with plastic and refrigerate for 30 minutes to firm it up a bit or else the cookies will just melt into a flat disk in the oven

Line 2 baking sheets with parchement paper of silpats, pre heat oven on 350 F or 180 C

Use a medium ice cream scoop ( 1.5 oz) to scoop out the dough

Space cookies 2 inches apart.

Flatten down slightly and bake for 12-14 minutes. Then cool in the pan for 5 minutes before transfering into a wire rack to cool down completely, although I have to say, I like them warm

Crisp around the edges, soft and chewy inside...drool mode on!

They vanish very quickly!