Perfect [by Taste AND Look!] Chocolate Chip Cookies

Submitted by Bryan Dixon!

What You Need:

  1. 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
  5. 1 cup packed (7 ounces) dark brown sugar
  6. 1/2 cup (3 1/2 ounces) granulated sugar
  7. 1 large egg plus 1 egg yolk
  8. 2 teaspoons vanilla extract
  9. 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks) OR 1 1/2 cups of chocolate chips
  10. 1/2 cup additional milk, dark, or semi-sweet chocolate chips

What You Do:

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Mix the butter and sugars until thoroughly blended (by hand if you want to be old-fashioned, or electric mixer if you like saving time – which I do). Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Chill the dough in the fridge for at least an hour before continuing.
  3. Heat oven to 325 degrees and line 2 large baking sheets with parchment paper.
  4. Roll a 1/3 cup of the dough into a ball. Then split each of these balls in half (so for you math nerds, you’re splitting 1/6 of the dough). Otherwise, you’ll have massive cookies. Whatever you fancy…
  5. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.
  6. Rotate the halves 45 degrees.
  7. With jagged surfaces of the chocolate facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface.
  8. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.
  9. Bake on the middle rack until the cookies are just beginning to turn brown around the outer edges yet the centers are still soft and puffy – 12 to 15 minutes [check after 10 min]. Don’t go too long, otherwise your cookies won’t be chewy and that’s no fun.
  10. Remove the cookie-sheet pan from the oven and cool the cookies on the sheet for one minute.
  11. Transfer the cookies from the baking sheets to cool pan with a spatula. Take it to an event and become the highlight of the party. :)