Best Chocolate Chip Cookies Ever

These really are, The Best Chocolate Chip Cookies Ever! I searched and searched to find a recipe that I really loved, and here it is. I didn't make this one up I'm afraid, all the praise goes to Emily, at Visions of Sugar Plums. Make sure to check out her blog and whip up as many recipes of hers as you can. She's won a bunch of contests that were well deserved :)

Chocolate Chip Cookies are not my favorite, but now that I've found this one, they've managed to get up in the top 5. The husband ate so many right out of the oven that he was sick, sick, sick, but very appreciative. Make sure to use top quality chocolate, it really makes a difference! The sprinkled salt kinda threw him, so he ate one without it just to see the difference. Hands down, sprinkled with salt is the way to go, really brings out the taste of the chocolate chunks (and make sure to leave your chunks nice and big).

The Best Chocolate Chip Cookies Ever, adapted from Visions of Sugar Plums

½ cup unsalted butter (browned)
2 ¼ cups unbleached all-purpose flour
¾ tsp baking soda
1 tsp active dry yeast
1 tsp kosher salt, plus additional for sprinkling
¼ cup unsalted butter, softened
1 cup brown sugar
½ sugar
2 large eggs
2 tsp vanilla extract
8 oz coarsely chopped bittersweet chocolate (60%)
¾ cup coarsely chopped walnuts, toasted

1. Melt ½ cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently until it starts to brown and foam, about 4-5 minutes. Set aside.

2. Beat softened butter, brown sugar, and sugar on medium until well combined and grainy. Beat in browned butter for an additional minute. Beat in eggs and vanilla until well combined. Reduce speed to low and gradually beat in flour mixture until just combined. Stir in chocolate and walnuts with a wooden spoon. Spoon dough onto a large piece of wax paper; chill dough in the refrigerator for at least 1 hour, or about 40 minutes in the freezer. If you prefer, roll dough into a log about ½ - 2 inches wide.

3. Preheat oven to 375°. Generously butter one cookie sheet. Drop up to ¼ cup measures of dough onto cookie sheet, forming into large mounds and flatten slightly. (If you rolled into a log, slice cookies about ½ - ¾ inches). Bake for about 11-14 minutes, or until golden brown around edges. Cool for 2 minutes, then transfer to a wire wrack.

4. Sprinkle lightly with extra kosher salt.

Tips:
1. Only cook 1 cookie sheet at a time.
2. Use cold butter to butter your cookie sheets
3. Refrigerate dough between each batch, do not allow your dough to warm at all.
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