They use melted butter and an extra egg yolk to keep their soft texture. 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. [I've not done this, but should...]
Thick & Chewy Chocolate Chip Cookies
(Source: Cooks Illustrated)
Makes approximately 18 large cookies
Ingredients:
2 c. + 2 T. unbleached all-purpose flour
1/2 t. baking soda
1/2 t. salt
12 T. (1 1/2 sticks) unsalted butter, cooled until warm
1 c. packed light or dark brown sugar
1/2 c. granulated sugar
1 large egg + 1 egg yolk
2 t. vanilla extract
1 - 1 1/2 cups semisweet chocolate chips (can be exchanged for M&Ms, Reese’s, etc)
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.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
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.
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. Try 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.
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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