Thick and Chewy Chocolate Chip Cookies

This was one of the first recipes I tried in "The New Best Recipe" book.  I've made them again since.  They were so yummy and looked like they came right from a bakery.  The recipe makes 18 large cookies.

Ingredients:
2 cups plus 2 Tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large eggs, plus 1 large egg yolk
2 tsp vanilla extract
1 to 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 325F.  Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.
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.  Rolls a scant 1/4 cup of the dough into a ball.  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 the 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.  Follow the diagram below.

5.  Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 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 wide metal spatula.  Enjoy!

Beth's Rating: 9/10! Better than Tollhouse cookies!

Original recipe from this book:
The New Best Recipe