2 c. plus 2 T. flour
1/2 t. baking soda
1/2 t. kosher salt
12 T. (1 1/2 sticks) unsalted butter, melted and cooled to warm
1 c. packed light or dark brown sugar
1/2 c. granulated sugar
1 large egg
1 large egg yolk
2 t. vanilla
1 1/2 c. semi sweet chocolate chips
Preheat oven to 325 degrees.
Line 2 large baking sheets with parchment paper, or spray with nonstick cooking spray.
Whisk flour, baking soda and salt together in medium bowl; set aside.
With an electric mixer, or by hand, mix butter and sugars until thoroughly blended.
Beat in egg, yolk, and vanilla until combined.
Stir in dry ingredients until combined.
Stir in chips.
The original recipe calls for scant 1/4 c. dough for each cookie, which is really good, or you can be more conservative and use 1 T. dough for each cookie.
Drop dough by 1T. scoop on prepared baking sheet.
For larger, chewier cookies, drop scant 1/4 c. dough on sheet.
For both types of cookies, a jagged surface of dough works best, so do not try to smooth
Bake until cookies are light golden brown, the outer edges start to harden, and the centers are still soft.**
10-12 minutes for smaller cookies
15-18 minutes for larger cookies
Important – Allow cookies to cool completely on baking sheet.
**NOTE: These cookies do not get brown, so for chewy cookies, do not bake too long. You have to have a leap of faith here. They will continue to cook somewhat as they cool on the baking sheet.
