This cookie is a perfectly chewy, bakery style chocolate chip cookie– crisp on the outside and soft in the center.
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
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 aside.
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 chocolate chips.
Take about 1/4 cup dough and form into a ball.* Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop.) Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.