Over the weekend, our friend Drew visited all the way from Atlanta. Although he did not get any home-cooked meals or even a taste of San Francisco’s dining scene, and instead was subjected to fast food and on-the-mountain hot dogs and chili in Tahoe, we did have one homemade treat…chocolate chip cookies. I made this recipe the night before we left for Tahoe, rolled it up in tin foil and froze it. Then when we were playing Cranium in the Tahoe cabin, I sliced the roll of cookie dough and baked them straight out of the freezer. It worked beautifully. It should be a rule that there’s always homemade cookie dough ready to bake in the freezer.

This recipe is a little more involved than the Nestle Tollhouse recipe I’ve been using for years, but it’s so worth it. The recipe comes from my go-to source for new recipes: Cook’s Illustrated. Actually, I trust almost anything from America’s Test Ktichen, having tried many recipes from my favorite cookbook: America’s Test Kitchen: The New Best Recipe

Here’s the recipe from Cook’s Illustrated:

Makes 16 cookies.   Published May 1, 2009.   From ATK Books.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. 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 or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray 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, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.