Thick and Chewy Chocolate Chip Cookies

Everyone loves chocolate chip cookies. These marvelous, large, chewy cookies should satisfy the most serious cookie lover. The recipe originates with Cook's Illustrated, Jan/Feb 1996.


Preheat oven to 325°. Mix flour, salt, and baking soda together in a medium bowl. Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips to taste. Form 1/4 cup dough into a ball. Holding dough ball, using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place on parchment paper-lined cookie sheets. Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool on cookie sheets. Makes 1 1/2 dozen very large cookies.
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