Thick and Chewy Chocolate Chip Cookies

Ingredients

• 2 1/8 cups all purpose flour (10 1/2oz)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) unsalted butter - melted and cooled slightly
• 1 cup brown sugar (7oz)
• 1/2 cup granulated sugar (3 1/2oz)
• 1 large egg
• 1 large egg yoke
• 2 teaspoons vanilla extract
• 1 - 2 cups chocolate chips or chocolate chunks

Directions

1. Heat oven to 325 degrees. Adjust oven racks to upper and lower-middle positions. Mx flour, salt and baking soda together in medium bowl; set aside.
2. Ether by hand or with electric mixer, mix butter and sugars until thoroughly blended.. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scan ¼ cup dough into ball. Place formed dough onto one of two parchment paper-lined 14x20 lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at on tome and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets, Serve or store in airtight container.