Recipe: Thick and Chewy Chocolate Chip Cookies

THICK AND CHEWY CHOCOLATE CHIP COOKIES
From: Cook's Illustrated, February, 1996
Makes: 18 (3-inch) cookies

2 cup plus 2 Tbsp unsifted flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp Unsalted butter, melted and cooled until warm
1 cup brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 cup To 2 cups semi-sweet or Or bittersweet chocolate chips or chunks

Heat oven to 325 degrees F. Adjust oven racks to upper and lower-middle positions. Mix flour, salt and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips to taste.

Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal parts. Rotate halves ninety degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment-lined 20x14-inch lipless cookie sheets, about nine dough balls per sheet. (Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not).

Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in an airtight container.