(Source: Baking Illustrated, page 434)
Makes about 18 large cookies
2 cups plus 2 tablespoons (10 5/8 ounces) 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 (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1.Whisk together dry ingredients, set aside.
2. 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 chocolate chips.
3. Roll a scant 1/4 cup of the dough into a ball.
4. Bake at 325 until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, Cool the cookies on the sheet.
5. At this point I would eat 1 cookie, save one for breakfast and get the rest out of my house ASAP!
But I have little self control.