Oh my, these are so good! I love chocolate chip cookies. My dirty little secret is that I eat two warm chocolate chip cookies and a big glass of milk almost every night. My favorite kind of cookie dough is Nestle Tollhouse Ultimates Chocolate Chip Cookie Dough. Oh. My. Goodness. They are the best cookies. Well, occasionally I set out to find a recipe to make that I would think is better than those break and bake store bought ones. Since I have new neighbors and I took a meal to a new mom last week, I decided to try out a new recipe. These don't taste just like the Nestle Tollhouse ones, but they are oh so good and my almost empty cookie jar can attest to that. As long as you take these out at the right time, just as the edge shows a hint of brown, then you have a chewy cookie. If you let them stay in to brown a little longer, you get a crunchy cookie, also good, but the chewy was what I was going for.
I don't know why, but my dough wasn't as firm as cookie dough should be, so I placed it in the fridge to firm it up. I don't think I let my butter cool, so maybe that's why it wasn't as firm. I still scooped it and it baked fine, but I wouldn't have been able to form it into balls using my hands. Feel free to add nuts if you prefer those too.
Chewy Chocolate Chip Cookies
2 cups plus 2 Tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons 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 + 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to middle positions. Place parchment paper on baking sheets.
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.
Use a standard sized cookie scoop to scoop cookie dough into balls and placeonto parchment paper. Bake until cookies are set around outer edges start to harden, but centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.