(makes about 18 large)
2 cups plus 2 tablespoons unbleashed all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Adjust the oven racks to the upper- and lower- middle positions.
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 thorougly blended. Beat 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. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of the dough into a smooth ball. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate so the jagged surfaces face up. Jam the halves back together into one ball so that the top surface remains jagged. Place the formed dough balls on the baking sheets 2 1/2 inches apart.
5. Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy, 15 -18 minutes, rotating the baking sheets front to back halfway thru cooking time. To ensure the proper texture, cool the cookies on the baking sheets. Remove the cooled cookies from the baking sheets w/ wide metal spatula. Enjoy!