Thick and Chewy Chocolate Chip Cookies

YIELD about 18 large cookies

Bake @ 325 degrees for 15-17 minutes

MIX TOGETHER:

2 cups plus 2 tablespoons flour (10 2/3 ounces)
1/2 teaspoon baking soda
1/2 teaspoon salt

Set aside

CREAM TOGETHER:

1 1/2 cubes (12 TBS) unsalted butter, melted and cooled (you can use salted butter, just omit the 1/2 teaspoon salt)
1 cup brown sugar
1/2 cup white sugar

ADD:

1 large egg
1 large egg yolk
2 teaspoons vanilla extract

 

ADD flour mixture back in. 

ADD:

1 1/2 cups (9 ounces) semisweet chocolate chips (May use half chips and half chunks or milk chocolate chips)

Preheat oven to 325 degrees and line two cookies sheets with parchment paper. Make sure the oven racks are in the middle of the oven.

Divide the dough into 18 portions and roll them into balls. To create a nice bumpy texture on top of the cookies: take a dough ball and pull it into two equal halves, push the two halves together with the uneven surfaces ( where the dough pulled apart)on top, 

Place these on a cookie sheet. Space six cookies on each sheet.
 

Bake @325 degrees for 15-17 minutes until the cookies are light brown on the edges. They should be puffy and soft on the inside (they will flatten as they cool). If baking two pans at once make sure to rotate the baking sheets halfway through baking time. Let the cookies cool on the baking sheets. 

from The Complete America's Test Kitchen TV Cookbook via www.makeitwithmegan.blogspot.com