Cook's Illustrated magazine has a cookbook called American Classics that is one of my favorites in my collection. Rather than just recipes, they have tested each one over and over again using different methods and ingredients. Then they take the time in the book to explain what they were going for, what each change did, and the final outcome. For chocolate chip cookies, they have tested and printed a way to get thick and chewy cookies or thin and crispy cookies. The recipe I'm sharing today is for the thick and chewy, a personal preference. Who doesn't like cookies and milk once in awhile? Comfort food at its best.
What You Need:
2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2) sticks unsalted butter, melted and cooled
1/2 cup granulated sugar
1 cup packed light or dark brown sugar
1 large egg PLUS 1 egg YOLK
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips or chunks
Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line two large baking sheets with parchment paper.
Whisk the flour, baking soda and salt together in a medium bowl and set aside.
In a separate bowl, beat the cooled melted butter, sugar and brown sugar at low speed until blended, about 1 minute. Add the egg, yolk, and vanilla. Mix until fully incorporated, about another minute. Slowly add the dry ingredients and mix until just combined, about two minutes. Do not overbeat. Stir in chips or chunks.
Roll a 1/4 cup of dough for each ball and place onto cookie sheet, leaving 2 1/2 inches between each.
Bake, reversing the position of the sheets halfway through the baking time (from top to bottom and front to back) until the cookies are slightly golden brown and outer edges start to harden yet centers are soft and puffy. 15 to 18 minutes. Cool the cookies on the sheets. When cooled, peel cookies from the parchment.