Big Soft Chocolate Chip Cookies
unbleached all-purpose flour
, plus 2 tablespoons
brown sugar, light
plus 1 egg yolk
Place a rack in the middle of the oven. Preheat oven to 325℉ (160℃).
Temperature is critical so use an oven thermometer to verify the correct oven temperature and adjust as necessary.
Melt the butter in a small saucepan and set aside to cool until it?s lukewarm.
In a large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into sugar and mix until completely blended. Add egg, yolk, and vanilla extract, mix until blended. Add flour mixture and mix until blended. Add chocolate chips. Mix just until chips are evenly distributed.
Line 11 x 17 cookie sheets with parchment paper.
Baking Instructions: Using a scant ¼ cup of cookie dough, roll a ball in the palms of your hands.
Place the cookies (about 6 per sheet) onto the cookie sheets.
Put cookies in oven and bake for 15 minutes.
They are done when they are turning light golden brown and the edges are starting to get dry and firm while the centers are still soft.
Cool cookies completely on their cookie sheets.
Serve warm or allow to cool completely.
Store completely cooled cookies in airtight containers, separating layers of cookies with waxed paper.