Thick & Chewy Chocolate Chip Cookies
Source: Brown Eyed Baker, originally Baking Illustrated
Makes approximately 28 small or 18 large cookies
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat oven to 325 degrees.
Prepare two baking sheets by covering with parchment paper, set aside.
Melt butter in a microwave safe container and let set until cooled to warm.
In a medium sized bowl whisk together flour, baking soda & salt, set aside.
In the bowl of a stand mixer, beat together butter, sugar & brown sugar until fully combined.
Mix in egg, yolk & vanilla, one at a time until each is incorporated. With the mixer on low, slowly add in the dry ingredients, mixing just until combined. Remove bowl from stand mixer and stir in chocolate chips.
Measure out 1/4 cup of dough and roll into a ball for smaller cookies (Can use a 1/2 cup for larger cookies). Holding the dough ball with two hands, pull dough ball apart into two equal halves. Rotate the halves 90 degrees, with jagged edges facing up and place each half on the cookie sheet, about 2 inches apart.
Bake approximately 17 minutes (rotating baking sheets halfway through baking) until cookies are light golden brown and edges begin to harden but centers are somewhat soft. Let cookies cool on baking sheet until set, then transfer cookies to a cooling rack to cool completely. Store in an airtight container.