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Chewy Chocolate Chip Cookies
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| 2 cups | All-purpose flour |
| 1/2 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 3/4 cup | unsalted butter melted |
| 1 cup | brown sugar packed |
| 1/2 cup | Sugar |
| 1 tablespoon | Vanilla extract |
| 1 | Egg |
| 1 | Egg yolk |
| 2 cups | semisweet chocolate chips, (I use Ghirardelli) |
Preparation:
Preheat oven to 325 degrees F. Grease cookie sheets or line with either parchment paper or silicon baking pads (e.g., Silpad).
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown and white sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Slowly incorporate the flour mixture until just blended. Stir in the chocolate chips. Chill the dough, then drop 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Check the cookies after 7 or 8 minutes and rotate the baking sheet for even browning. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container.
Make Ahead Note:
If you want to have ready-to-bake cookies, you can drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.
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