2 C. flour plus 2 TB flour
1/2 tsp baking soda
1/2 tsp salt
12 TB unsalted butter, melted
1 C. light brown sugar, packed
1/2 C. sugar
1 large egg plus 1 egg yoke
2 tsp vanilla extract
1 1/2 C semisweet chocolate chips
Adjust oven racks to upper and lower middle positions and heat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Whisk flour, baking soda, and slat together into a medium bowl; set aside.
Mix the butter and sugar until thoroughly blended. Beat in the egg, egg yoke, and vanilla until combines. Add the dry ingredients and beat at low speed just until combined. Stir in chocolate chips.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough with the fingertips of both hands and pull into 2 equal halves. Rotate halves 90 degrees and with jagged surfaces facing up, join the halves together at the base, again forming a single ball. DO NOT smooth uneven surface.
Pace balls, jagged side up, 2 1/2" apart on the 2 cookie sheets. Bake until the cookies are light golden brown and outer edges start to harden yet centers are soft and puffy (15-18 minutes) rotating baking sheets front to back and top to bottom halfway through baking time.
Cool cookies on the baking sheets. Remove cookies with a wide spatula.
These make HUGE yummy puffy chocolate chip cookies that are delicious. I love that I can bake the whole batch at one time. :) These aren't good for you but they sure taste good!
Love Always,
Mommy
