Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies                                             

(Source: A friend called Andy K.)

Makes about 18 large cookies.

2 cups plus 2 tablespoons 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 warm1 cup packed  light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. ( I always use parchment, I don’t recommend the cook spray)

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

3.  Mix the MELTED 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 and cranberries to taste.

4. Use 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, jagged surface up, spacing them 2 1/2 inches apart. * you can make them smaller if you like.

5. Bake 15 to 18 minutes until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy.  Rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets or cooling racks.

 
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