Chewy Chocolate Chip Cookies

Ingredients:
2 cups and 2 Tbsps (10 5/8 oz) unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp table salt
12 Tbsps (1.5 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3.5 oz) granulated sugar
1 large egg
1 egg yolk
2 tsps vanilla
1-1.5 cups chocolate chips

Equipment:
Stand mixer (or hand mixer if you're poor)
Large bowl
Whisk
2 cookie sheets
Parchment paper

Directions:
Adjust oven racks to upper- and lower-middle positions and preheat to 325 degrees F. Line cookie sheets with parchment paper.
Whisk flour, baking soda, and salt together and set aside. Mix butter and sugars in mixer until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Beat in flour mixture at low speed until just combined and stir in chips.
Make scant 1/4 cup dough balls. Pull in half and reconnect so jagged surfaces are on the outside if desired, spacing 2.5" apart on the baking sheets. Bake until light golden-brown and outer edges start to harden but centers are still soft, 15-18 minutes, rotating baking sheets front-back and top-bottom halfway through. Cool cookies on the sheets.

Servings:
Makes about 18 large cookies.