Chewy Chocolate Chip Cookies

By cortanez

To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients

• 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
• 1 cup packed (7 ounces) light or dark brown sugar
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 - 1 1/2 cups semisweet chocolate chips (Guittard Classic Semisweet Dark Chocolate Chips or Nestle Toll House Semi-Sweet Chocolate Chunks)

Details

Servings 18

Preparation

Step 1

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray.
2. Whisk flour, baking soda, and salt together in medium bowl; set aside. In standing mixer fitted with paddle attachment, mix butter and sugars on medium speed until thoroughly blended. Beat in egg, egg yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
3. Roll scant 1/4 cup of dough into a ball. Hold dough ball with fingertips of both hands and pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at base, again forming single ball, being careful not to smooth dough's uneven surface. Place formed dough balls on prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
4. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on sheets. Remove cooled cookies from baking sheets with wide metal spatula.