NEARLY PERFECT CHOCOLATE CHIP COOKIE

(From Baking Illustrated)



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 & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

1. Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.

2. Whisk dry ingredients together; set aside.

3. With electric mixer, or by hand, mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips.

4. Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves at their base, again forming a single ball, be careful not to smooth uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2 inches between each ball.

5. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, 15 to 18 minutes. Cool cookies on sheets. Peel from parchment when cooled.