Thick & Chewy Chocolate Chip Cookies

I made these last night for the first time and I'm in love. That's really saying something because I have tried literally dozens and dozens and dozens of chocolate chip cookie recipes. A little known fact about me: I eat at least one chocolate chip cookie EVERY DAY. This personal tradition has been going strong for at least five years. So when I say this is a good chocolate chip cookie recipe, you should probably trust me.

Thick and Chewy Chocolate Chip Cookies

From The New Best Recipe (America’s Test Kitchen from Cooks Illustrated)

Makes about 18-24 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. 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 salt

12 tablespoons (1 1/2 sticks, or 6 ounces) 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

Directions

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray or use a non-stick silicon mat, e.g., Silpat.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low-speed just until combined. Stir in the chips to taste.

4. Roll a golf-ball size of the dough into a ball (or use a two-tablespoon ice cream scoop), for standard-sized cookies, or use a scant 1/4 cup amount of dough for larger cookies. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy (and look a little bit wet in the middle), 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a spatula.