THICK AND CHEWY CHOCOLATE CHIP COOKIES
Thick And Chewy Chocolate Chip Cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks),
- melted and cooled until warm
- 1 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.
Whisk flour, baking soda, and salt together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
Roll scant ¼ cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough’s uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2 inches between each ball.
Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.