Thick and Chewy Chocolate Chip Cookies
- 2 cups plus 2 tbsp. (10 5/8 oz.) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (3/4 cup, 6 oz.) unsalted butter melted and cooled slightly
- 1 cup (7 oz.) packed brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees F, and prepare cookie sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer or by hand, beat the butter and sugars until well-combined. Beat in the egg, yolk, and vanilla extract. Add dry ingredients and mix at low speed just until dough is evenly combined. Gently stir in the chocolate chips.
Scoop out a scant half-cup of dough and roll into a ball. Hold the ball in the fingertips of both hands, and pull it apart into two roughly equal halves.* Rotate the balls 90 degrees and place onto the cookie sheet, jagged surface facing up, leaving about 2 inches between the cookies.
Bake, rotating pans halfway through, 14-16 minutes, until the cookies are light golden brown with slightly hardened edges and soft, puffy centers.
Cool cookies on baking sheets for 10-15 minutes, then transfer to a wire rack.
*After pulling apart, the dough balls can be flash frozen. First lay them out on a parchment-lined baking sheet, being sure they do not touch, and put the entire baking sheet in your freezer for 30-45 minutes. Once the dough balls are frozen solid, transfer them to a freezer bag or other storage container (they can touch at this point). When desired, place dough balls on lined cookie sheets and bake as directed above, adding a few minutes to the baking time.
Calories: 215kcal, Carbohydrates: 29g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 17mg, Sodium: 73mg, Potassium: 91mg, Fiber: 1g, Sugar: 17g, Vitamin A: 190IU, Calcium: 18mg, Iron: 1mg
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