Thick & Chewy Chocolate Chip Cookies
Bakery-style chocolate chip cookies with the perfect chewy texture – the recipe that ended my search for perfect chocolate chip cookies!
    1. Line a baking sheet with parchment paper or silicone baking mat. Melt the butter in the microwave or over the stove top and let it cool.
    2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    3. Use an electric mixer fitted with a paddle attachment to beat together the sugars and melted butter. Mix on medium speed for 2 minutes. Reduce the speed to low and add the egg + yolk and vanilla extract. Mix until combined.
    4. Gradually incorporate the flour mixture in three additions. Mix just until the dough forms. Fold in the chocolate chips.
    5. Preheat oven to 325ºF.
    6. Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Place each half on the baking sheet jagged side up about 1 inch apart for smaller cookies (as pictured). Or, for larger bakery-style cookies, rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball with jagged side up. The larger cookies should be placed 2½ inches apart.
    7. Bake 15-18 minutes depending on the size of your cookies, rotating the pans halfway through. The outer edges should be starting to set but the middle will still be soft and puffy. Cool the cookies on the baking sheets (they will keep cooking on the inside and eventually deflate for that chewy texture in the middle).
    8. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.