Megan's chocolate chip cookies

Thick and Chewy Chocolate Chip Cookies

These truly chewy chocolate chip cookies are delicious served warm from
the oven or cooled. To ensure a chewy texture, leave the cookies on the
cookie sheet to cool. You can substitute white, milk chocolate, or peanut
butter chips for the semi- or bittersweet chips called for in the recipe.
In addition to chips, you can flavor the dough with one cup of nuts,
raisins, or shredded coconut.

Makes 1 1/2 dozen 3-inch cookies 2 1/8 cups bleached all-purpose flour
(about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle
positions. Mix flour, salt, and baking soda together in medium bowl; set

2. Either by hand or with electric mixer, mix butter and sugars until
thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;
mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips
of both hands, pull into two equal halves. Rotate halves ninety degrees
and, with jagged surfaces exposed, join halves together at their base,
again forming a single cookie, being careful not to smooth dough’s uneven
surface. Place formed dough onto one of two parchment paper-lined
20-by-14-inch lipless cookie sheets, about nine dough balls per sheet.
Smaller cookie sheets can be used, but fewer cookies can be baked at one
time and baking time may need to be adjusted. (Dough can be refrigerated
up to 2 days or frozen up to 1 month—shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until
cookies are light golden brown and outer edges start to harden yet centers
are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes).
(Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies
on cookie sheets. Serve or store in airtight container.