The perfect chocolate chip cookie?

My latest attempt to bake the perfect chocolate chip cookie led me to a recipe from American's Test Kitchen. This recipe calls for browning butter, which I had never attempted before, but it smelled amazing. It also states that you should mix then rest and repeat. I'm not sure if that made a difference but it seemed like the batter got thicker. The result was a cookie with a chewy outer ring of buttery deliciousness surrounding a soft, chocolately center. If you are in to that kinda thing. mmm

INGREDIENTS

1 3/4	cups flour
1/2	teaspoon baking soda
14	tablespoons unsalted butter (1 3/4 sticks)
1/2	cup granulated sugar
3/4	cups brown sugar
1	teaspoon salt
2	teaspoons vanilla extract
1	large egg
1	large egg yolk
1	cups semisweet chocolate chips or chunks
3/4	cup chopped pecan or walnuts, toasted

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour and baking soda together in medium bowl; set aside.

2. 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. 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. Stir in flour mixture until just combined. Stir in chocolate chips and nuts (if using).

4. 4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on baking sheets, 8 dough balls per sheet.

5. 5. Bake cookies 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. Cool cookies before serving.