Chocolate Chip Cookies with a Truffle Twist

Submitted by Zucchini Carpaccio:
Submitted by Zucchini Carpaccio:
For Victory Club's Truffle Shabbat at Urbani, Chefanie served her signature chocolate chip cookies topped with Urbani's Truffle Salt for that irresistible sweet & salty combination. Recipe adapted from Cooks Illustrated.

Yields

16

Ingredients

1¾ cups flour ½ teaspoon baking soda 14 tablespoon unsalted butter ¾ cup packed dark brown sugar (moist) ½ cup granulated sugar 1 teaspoon salt 2 teaspoon vanilla extract 1 large egg plus 1 large yolk 1¼ cups semisweet chocolate chips or chunks

Nutritional information

No nutrition information available

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl. Set aside. Melt 10 tablespoons butter in 10-inch skillet over medium-high heat (avoid using a nonstick skillet to brown butter). Continue cooking, swirling pan constantly, until butter is dark golden brown, 1-3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoon butter and stir until completely melted. Add brown sugar, granulated sugar, salt, and vanilla to melted butter. Whisk until fully incorporated. Add egg and yolk. Whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 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, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed. Working with 3 tablespoons of dough at a time, use a melon baller to scoop dough onto baking sheet. Place dough balls about 2 inches apart. Bake 1 sheet at a time until cookies are golden brown, still puffy, and edges have begun to set but center are soft, 10-14 minutes. Rotate baking sheet halfway through baking. Transfer baking sheet to wire rack. Add a pinch of truffle salt on top of cookies before cooling. Let cookies cool to room temp before serving.