My sister Wendy helped make these cookies! She wanted the recipe so here we go! Not mentioned are our special additions of quick oats (Bobs Red Mill) and chopped candied pecans (Trader Joes). Maybe 1/2 cup each. Recipe from Baker’s Illustrated.
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3½ ounces) granulated sugar
1 large egg plus I egg yolk
2 teaspoons vanilla extract (or paste- Trader Joe’s)
1 - 1 1/2 cups semisweet chocolate chips
1. Adjust the oven racks to the upper- and
lower-middle positions and heat the oven to 325
degrees. Line 2 large baking sheets with parchment
paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt
baking
together in a medium bowl; set aside.
3. 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 to taste.
4. Roll a scant ¼ cup of the dough into a ball.
Following the illustrations on page 433, hold the
dough ball with the fingertips
of both hands and
pull into 2 equal halves. Rotate the halves 90
degrees and, with jagged surfaces facing up, join
the halves together at their base, again forming a
single ball, being careful not to smooth the dough's
uneven surface. Place the formed dough balls on
the prepared baking sheets, jagged surface up, spac-
ing them 2½ inches apart.
5. Bake until the cookies are light golden brown
and the outer edges start to harden yet the centers
are still soft and puffy, 15 to 18 minutes, rotating
the baking sheets front to back and top to bottom
halfway through the baking time. Cool the cook-
is on the sheets. Remove the cooled cookies from
the baking sheets with a wide metal spatula.
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