Is there anything better than a great chocolate chip cookie?

There's nothing Israel related in this post, just a recipe for some amazing chocolate chip cookies courtesy of the food scientists at Cooks Illustrated Magazine. What makes these cookies special is the whipping process, which makes them really light and soft.

Ingredients:
1 ¾ cups flour
½ tsp baking soda
200 grams unsalted butter/margarine
½ cup white sugar
¾ cup brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 egg yolk
1 ¼ cup chocolate chips

Instructions:
1. Preheat oven to 190 C. Whisk flour, baking soda in a bowl and set aside
2. Cut ¼ of the butter into a few pieces and set in a large mixing bowl. Cut the rest of the butter up into pieces and put on a frying pan until melts. Once melted, continuously stir for a few minutes or until it starts to darken and become a more golden color. At this point stir in the melted butter with the non melted pieces in the mixing bowl until it is all melted
3. To the butter add sugar, salt and vanilla and stir until its all mixed well together
4. Add the egg and yolk and whisk for about 30 seconds until mixture is smooth. Let the mixture stand for 3 minutes. Whisk for 30 seconds two more times and after each time let the mixture rest for 3 minutes. By the end it will be a very thick, creamy mixture and very difficult to whisk.
5. Stir in flour mixture and mix around until it’s all incorporated. Add the chocolate chips and mix in.
6. Divide dough into around 16 portions, no more than 8 per baking sheet. The portions should be in a ball and just over an inch high.
7. Cook for 10-14 minutes, rotating the tray halfway through.
8. Take them out and enjoy! And another amazing thing about these cookies is that somehow they get even softer the next day. So make sure you don't eat them all at once, and have some left over for later.

Is there anything better than a great chocolate chip cookie?