- 2 cups plus 2 tbsp. (10 5/8 oz.) all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. (¾ cup) unsalted butter, melted and cooled until warm
- 1 cup (7 oz.) packed brown sugar
- ½ cup (3½ oz.) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1½ cups semi-sweet chocolate chips
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Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
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Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
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Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves.* Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 14-16 minutes). Do not overbake.
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Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
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*Note: At this point, the dough balls can be frozen. Freeze first on a parchment-lined baking sheet. Once frozen, transfer to a freezer bag or other storage container. To bake, place frozen dough balls on lined baking sheets and bake as directed above, adding a few minutes to the baking time (exact time will vary, just keep a watchful eye.)