I have finally found the best ever chocolate chip cookie recipe. These are definitely big and chewy. Tip: I had to add 1-2 additional T. of flour to get it to the right consistency. Also, I could only fit 6 cookies on one cookie sheet. My batch made 17 cookies. It is important to take them off the pan after 10 minutes of cooling or they will overcook. Enjoy!
Makes 17-20 large cookies
3 1/3 cups all-purpose flour
3/4 t. baking soda
1/2 t. salt
2 sticks unsalted butter, melted & cooled
1 1/4 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
2 large egg yolks
1 T. vanilla extract
1 (12 oz.) bag semisweet chocolate chips (2 c.)
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, bakins soda, and salt together in a large bowl and set aside.
2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
4. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still sof and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.
5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
This recipe is courtesy of America's Test Kitchen.