These are my favorite chocolate chip cookies ever. And they aren't that difficult to make. I think I made 100 of them in the span of a week. First I made 3 dozen before I moved - I baked some and brought them into the lab for a birthday, and froze the rest so I could bake as needed. Then I made 5 dozen for my mom's birthday - made them, shaped them and baked them all in one night! Everyone thinks I'm crazy since I did all kinds of baking while I was moving.
But anyway, make these cookies! You can cut out some of the butter, I usually cut out 1-2 tbsp per batch, and I'm sure you could cut out even more. But make sure that whatever butter you cut out is not the butter that is browned - you want all of that wonderful toffee flavor!
The dough freezes really well, so you can make a ton, shape them, and then cook them later. Just make sure to thaw them out before cooking. I think some were still too frozen when I cooked them, and they didn't bake very well.
Oh and the original recipe says to make them much bigger than I do - I use my size 40 scooper, which I think is about 1-1.5 tbsp.
Recipe: Chocolate Chip Cookies (from Family, Friends and Food)
1 3/4 cups unbleached all-purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup sugar
3/4 cup packed dark brown sugar (I only had light brown and it was fine)
1/2 tsp salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (I used a combination, and it was dark chocolate)
3/4 cup chopped pecans or walnuts, toasted (I didn't use)
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
Whisk flour and baking soda together in medium bowl and set aside.
Heat 10 tbsp butter in 10-inch stainless steel skillet (it's easier to see if the butter is brown) over medium-high heat until melted, about 2 minutes.