Thick and Chewy Chocolate Chip Cookies

When it comes to regular old Chocolate Chip Cookies, we love them thick and chewy. I've tried several recipes in the past but these are by far the best I've tried. They stay nice and chewy for several days after the cookies are baked and are packed with chocolate chips. I brought them in to work and they were a massive hit. Dr. Sweetpea has raved about how these are the best chocolate chip cookies that he has tried in years.

Thick and Chewy Chocolate Chip Cookies

(Source: Cooks Country)

2 cups plus 2 tablespoons (10 2/3 ounces) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1 cup packed (7 ounces) light brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

1 large egg plus 1 large yolk

2 teaspoons vanilla extract

1 1/2 cups (9 ounces) semisweet chocolate chips

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Stir in chocolate chips by hand. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for 10 minutes before serving.