Chocolate Chip Cookies (Thick and Chewy) Cooks Illustrated
"These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet...."
INGREDIENTS
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2 cups plus 2 tablespoons (10? ounces) unbleached all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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12 tablespoons (1½ sticks) unsalted butter, melted and cooled until warm
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1 cup packed (7 ounces) light or dark brown sugar
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½ cup (3½ ounces) granulated sugar
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1 large egg plus 1 egg yolk
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2 teaspoons vanilla extract
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1-1½ cups semisweet chocolate chips
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