Thick and Chewy Chocolate Chip Cookies

I'm one of those people who primarily make chocolate chip cookies in order to snack on the dough.  Believe it or not, I'm not the biggest fan of chocolate chip cookies.  I prefer spicy cookies like Oatmeal Raisin or Honey Spice or something chewy and smooth like Peanut Butter Cookies or Soft Drop Sugar Cookies.  I guess I'm weird.  But to my mind, if I'm going to the trouble of making the dough, it might as well make a decent cookie since I really can't eat that much dough without hospitalization.  And I've tried lots of recipes over the years, never really caring for the Nestle Toll House recipe on the back of the chip bag.  Lately my go-to recipe has been the Secret Ingredient one since it makes soft, pretty cookies, but I was really hoping I could find the ultimate big, thick, chewy chocolate chip cookie.  And I think this is it.

I found this recipe on the blog Brown Eyed Baker.  She got it from America's Test Kitchen's book Baking Illustrated.  Michelle goes on to explain that the key to chewy cookies is melted butter and an extra egg yolk.  There's more scientific stuff to it, but I just care about the flavor and texture.  And these delivered.  They even look good just dropped from a large cookie scoop!  If you want yours to look more bakery-like, don't roll them into smooth balls before baking.

THICK AND CHEWY CHOCOLATE CHIP COOKIES
from Baking Illustrated via Brown Eyed Baker

2 cups plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed brown sugar (light or dark - both work well)
1/2 cup sugar
1 egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 325 degrees.  Line baking sheets with parchment paper or spray them with nonstick cooking spray.  Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chips.

Drop by scant 1/4 cupfuls (or use a large cookie scoop) 2 1/2 inches apart.  Bake for 15-18 minutes or until edges are set and golden brown yet centers are still soft and puffy.  Do not over bake!  Cool the cookies on the sheets before removing with a metal spatula.