Chewy Chocolate Chip Cookies
Makes about 2 dozen 3" cookies
Melting the butter is the secret to these chewy chocolate chip cookies.
1 stick (4 ozs.) unsalted butter
2 cups (8 ozs.) all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1/3 cup plus 2 Tablespoons (3 1/2 ozs.) packed brown sugar
1/2 cup (4 ozs.) sugar
1 large egg plus 1 large egg yolk
2 1/2 tsps. pure vanilla extract
1 1/2 cups (9 ozs.) chocolate chips
-- Melt butter over very low heat and set aside to cool. Put oven racks at top and lower-middle positions. Preheat the oven to 325°. Stir together the flour, baking soda, and salt in a small bowl and set aside.
-- In a large bowl on low speed, beat together the butter and both sugars until thoroughly blended. Beat in egg, egg yolk, and vanilla extract. Add dry ingredients and on lowest mixer speed, beat until just combined. Fold in chocolate chips.
-- Place large scoops of dough (about 2 Tablespoons per scoop) onto parchment-covered cookie sheets, doing 8 to 9 scoops per sheet (if you don't have parchment, just grease the cookie sheets lightly -- they will end up slightly more crispy on the bottoms without parchment, but still excellent).
-- Place one cookie sheet on each oven rack. Bake at 325° for 6 to 8 minutes, then reverse the cookie sheets, putting the one from the top rack on the lower middle rack and vice versa. Bake for another 6 to 8 minutes, or until just barely golden brown and puffed. Remove from heat and allow cookies to cool on cookie sheets for about 10 minutes before removing to wire racks to cool completely.
Storage
These keep for up to 3 days in an airtight container. You can make the dough in advance and freeze it, too; just chill the dough in the fridge for 30 to 60 minutes, or until firm enough to handle, and form it into a log about 12" to 14" long. Lay it on a double thickness of waxed paper and wrap the waxed paper around it firmly, twisting the ends closed. Store the wrapped dough in an airtight container in the freezer up to 6 weeks. To bake the frozen dough, chop off pieces with a sharp knife and bake as indicated, adding about 2 minutes to the total baking time.
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