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thick and chewy chocolate chip cookies

Author: Taylor Ellingson

Ingredients

  • 2 cups all purpose unbleached flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter melted (1 ½ sticks)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups 12 oz package semi-sweet chocolate chips

Instructions

  • Preheat oven to 325 degrees. Mix the flour, baking soda, and salt in bowl. Set aside.
  • Cream together the butter and both sugars until creamy.
  • Add egg, egg yolk, and vanilla and beat until light and creamy.
  • Mix in the dry ingredients until just blended. Lastly, stir in the chocolate chips.
  • Chill the dough in the refrigerator for about 20 minutes (optional)
  • Drop cookie dough ¼ cup at a time onto greased or parchment paper lined pans, placing them 3 inches apart. Note: this makes BIG cookies!
  • Bake for 15 to 17 minutes, or until edges are lightly browned.
  • Cool on the cookies sheets for a few minutes before transferring them to cooling rack to cool completely. If you don't have a wire rack, it's not a big deal.
  • Just use a plate, or some paper towels, or anything else where your cookies can hang out for awhile.