Source: America's Test Kitchen
Thick and Chewy Chocolate Chip Cookies
- 2 cups plus 2 T. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 T. (1-1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 yolk
- 2 tsp. 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 cookies sheets with parchment paper.
Combine dry ingredients; set aside.
With electric mixer, or by hand, mix butter and sugars until thoroughly combined.
Beat in egg, yolk, and vanilla until combined.
Add dry ingredients and beat at low speed until just combined. Stir in chips.
Roll scant 1/2 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, place formed dough onto cookie sheet, 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 soft and puffy (15-18 minutes).
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.