My quest for the holy grail of chocolate chip cookies is almost over. These are great cookies, chewy with tons of caramel flavor. Browning the butter to an extreme level and allowing the wet ingredients to rest (this hydrates the sugar) are absolutely essential.
This recipe works best with 100% whole wheat pastry flour. White all-purpose flour can be substituted for whole wheat pastry. Do not use regular whole wheat flour. It will produce a bitter cookie that is just plain wrong.
Makes 40 medium-sized cookies
14 Tbsp. butter
5.5 oz sugar (3/4 c.)
8.5 oz brown sugar (1 c.)
1/2 tsp. salt
2 tsp. vanilla
11 oz flour (2-1/2 c.)
1/2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 c. chocolate chips
3/4 c. chopped pecans (toasted)
Melt butter in a sauce pan, turn heat to medium and simmer, allowing butter to brown (takes at least 5 minutes). The butter can get to the point of just beginning to smoke, pull it off heat immediately when this happens. Add sugar and stir. Allow to cool for 10 minutes. Add eggs, making sure mixture is cooled enough to not cook the eggs. Stir.
Let rest for at least 20 minutes, stirring occasionally, or longer until the mixture is glossy on top and looks like icing. This step is absolutely vital. Don't skimp on the rest or your cookies will be cake-like. Meanwhile, mix flour, salt, soda, powder, chocolate chips and pecans in a large bowl.
Stir the butter/sugar/egg mixture. Add to dry ingredients and stir very briefly (1 minute max), just until flour is incorporated. Don't overmix.
Portion onto parchment lined pan using a small scoop or a spoon (3 Tbsp balls make nice, chewy cookies, smaller cookies may loose some chew). Bake in a 350F oven for 10 minutes, until the edge of the cookies lift away from the pan, but the center is still soft. Don't over bake.