Having tasted these cookies, I can now say with confidence that my life is complete.
I've found the perfect guy, the perfect brownie recipe, and now, the perfect chocolate chip cookie recipe. As long as I keep plenty of chocolate, butter, sugar, and flour on hand, what more do I really need?
I think I just won at life.
Thick and Chewy Chocolate Chip Cookies
Adapted from America's Test Kitchen
2-1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1-2 cups chocolate chips
1. Preheat oven to 325˚F. Adjust oven racks to upper- and lower-middle positions.
2. Whisk together flour, baking soda, and salt. In a separate bowl, mix together butter and sugars until blended. Add egg, yolk, and vanilla, and mix until incorporated. Add the dry ingredients to the wet ingredients and mix just until combined. Stir in chocolate chips.
3. Divide the dough into portions of about 3-4 tablespoons each, and roll each portion into a ball. Pick up one of the balls and hold it with the fingertips of both hands. Pull the ball apart into two equal pieces. Rotate the pieces 90˚, so that the jagged edges (which were created when you pulled the ball apart) are facing up. Pinch the two pieces back together at the bottom, leaving the top jagged. Repeat with the rest of the dough. This extra step will give the cookies a crackled appearance on top.
4. Bake for 13-18 minutes, rotating the pans halfway through baking. The cookies are done when the edges are beginning to turn golden brown, but the centers are still soft and puffy.