Yummy! This is the first chocolate chip cookie that I have made that uses melted butter and and extra egg yolk. I let this dough chill for 24 hours before baking. (make sure you let the dough sit out for about 30 minutes to make scooping the cookies easier) These cookies are nice and thick and still chewy on the inside. This dough would be good to scoop into cookies and freeze for later.
Thick and Chewy Chocolate Chip Cookies
2 1/8 cups bleached all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips or chunks (semi or bittersweet)
Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.) Scoop dough with medium scoop. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.