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"Thick" and Chewy Chocolate Chip Cookies

I told you I was on a cookie kick. Seriously, for delicious baked goods I always go to Brown Eyed Baker's blog because she never seems to let me down. Not to mention she has a recipe for just about anything I'm craving at the moment! After those delicious monster cookies I was in the mood for a classic chocolate chip cookie. My problem is that I never seem to bake them properly so they turn out too hard and not chewy. I am a BIG fan of a chewy cookie, maybe a little crunch on the outside is okay but I need it soft!

So I went in search of a perfect cookie and what do you know, I found it on Brown Eyed Baker's blog! The recipe had great reviews and I was ready to get cookin'! The cookie was great right out of the oven, however, a day later, not so much. I baked these cookies a minute or two too long so they turned out a bit flatter and crunchier than I thought they would (hence the "thick" due to baker error). I guess I thought it needed another couple minutes because it didn't look golden brown like I expected it too, even though I was warned not to bake these too long in the directions. So, here is my warning to you: DO NOT BAKE THESE TOO LONG! Anywho, they were still delicious and satisfied my craving.

Source: Brown Eyed Baker, originally from Baking Illustrated, page 434)
Makes about 18 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

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