First you need to mix up:
2 cups + 2 T of flour
1/2 t of baking soda
1/2 t of salt
- then set aside
Then using an electric mixer, mix together:
12 T of unsalted butter, melted and cooled until warm
1 C of brown sugar, packed
1/2 C of sugar
- Mix until thoroughly combined
Next mix in:
1 large egg, plus 1 egg yolk
2 tsp of vanilla
Now add in your dry ingredients and mix just until combined at a low speed.
Mix in 1.5 Cups of semisweet chocolate chips
Next take a 1/3 cup to take out some of the dough. (The recipe says to use a 1/2 cup, but my cookies turned out huge as it was, without filling the 1/3 cup).
Take the dough out and break into two pieces. Rotate the halves so the jagged edges are facing up and make one ball on the cookie sheet.
Bake at 325 for 11-14 minutes. Halfway through the bake time reverse the position of the cookie sheets. Bake until cookies are light golden brown, the outer edges start to harden, but the centers are still soft and puffy. Do not over bake.
When I first read the recipe I thought it was too involved, but really it is not difficult once you get started. These cookies are the perfect softness and so delicious!
