Thick and Chewy Chocolate Chip Cookies
Note: Dough can be stored in the refrigerator for 2 days or kept frozen for up to 1 month.
2 cups plus 2 tbsp. all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325 degrees F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together the dry ingredients; set aside. In a large bowl, mix butter and sugars by hand or with a mixer until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and mix slowly until just combined. Stir in chocolate chips.
Roll a half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Place each dough piece on the cookie sheet, with the jagged surface facing up, leaving ample room between each ball. Bake for 12 to 16 minutes, 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. Do not overbake. Cool cookies on sheets until able to lift without breaking then transfer to a wire rack to cool.