Thick and Chewy Chocolate Chip cookies
Cooks Illustrated
To me, these rival the famous NYT cookies, without the overnight. And the bread flour.
Ingredients
2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg + egg yolk
2 tsp vanilla extract
1 1/2 cups Ghirardelli bittersweet chocolate chips
Directions
Preheat oven to 325ºF.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Melt the butter in the microwave or over the stove top and let it cool.
Use an electric mixer fitted with paddle attachment to beat together the sugars and melted butter. Mix on medium speed for 2 minutes.
Reduce the speed to low and add the egg + yolk and vanilla extract. Mix until combined.
Gradually incorporate the flour mixture in three additions. Mix just until the dough forms.
Fold in the chocolate chips.
Scoop out two tablespoons and roll into a ball. Place on ungreased baking sheet. Repeat to have 7 balls of cookie dough.
Bake for 15 minutes, then let cool completely on the baking sheet.