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Thick and Chewy Chocolate Chip Cookies

Source of Recipe


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List of Ingredients



• 2 cups plus 2 Tbsp all-purpose flour
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 12 Tbsp (3/4 cup) unsalted butter, melted and cooled until warm
  
• 1 cup packed brown sugar
  
• ½ cup granulated sugar
  
• 1 large egg plus 1 large egg yolk
  
• 2 tsp vanilla extract
  
• 1½ cups semisweet chocolate chips
  






Instructions



1. Adjust oven racks to upper and lower-middle positions. Preheat oven to 325°F. Line two cookie sheets with parchment paper.
   
   
2. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, egg yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chocolate chips.
   
   
3. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves.* Rotate halves and, with jagged surfaces facing up, place formed dough onto cookie sheets, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 14 to 16 minutes). Do not overbake. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
   
   Yield: About 20 large cookies
   
   






Final Comments


* Note: At this point the dough balls can be frozen. Freeze first on a parchment-lined baking sheet. Once frozen, transfer to a freezer bag or other large storage container. To bake, place frozen balls on lined baking sheets and bake as directed above, adding a few minutes to the baking time (exact times will vary; just keep a watchful eye).