2 Cups plus 2 Tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 C packed light or dark brown sugar
1/2 C granulated sugar
1 large egg, plus 1 large egg yolk
2 tsp vanilla extract
1-1 1/2 C semisweet chocolate chips (I like milk chocolate--make sure you buy Guitard brand regardless)
- 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 (*Kaila says: I've found that baking stones are superior to baking sheets when you're making cookies, and then you don't need parchment paper or 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 dough into a ball. For added texture, break the ball in two equal halves (each half will have a jagged surface), rotate each piece 90 degrees so the jagged surface faces up, and jam the two halves back together into one ball so the surface remains jagged.
- Places the formed dough balls on the prepared baking sheets (*or stone--you really must have one if you don't already), jagged surface up, spacing them 2 1/2 inches apart.
- Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy (*Kaila says: you don't want them to look completely done when you pull them out of the oven), 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway thought the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.