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Print this Recipe    Chocolate Chip 27

Thick and Chewy Chocolate Chip Cookies
Makes 1 1/2 dozen 3-inch cookies

2 1/8 cups (2 cups plus 2 Tbsp) unsifted bleached all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp unsalted butter (1 1/2 sticks), melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1-2 cups semi or bittersweet chocolate chips/chunks

Heat oven to 325 degrees. Adjust oven rack to upper and lower middle
positions. Mix flour, salt and baking soda together in medium bowl;
set aside.

Either 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 to taste. Form scant 1/4
cup dough into ball. Holding dough ball using fingertips of both
hands, pull into two equal halves. Rotate halves together at their
base, again forming a single cookie, being careful not to smooth
dough's uneven surface. Place formed dough onto one of two parchment
paper-lined 20-by-14-inch lipless cookie sheets, about nine dough
balls per sheet. Smaller cookie sheets can be used, but fewer
cookies can be baked at one time 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.)

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.


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