Thick and Chewy Chocolate Chip Cookies

My three day craving for a chocolate chip cookie turned into a need this afternoon. With my oldest asleep and my youngest in the Bjorn, I gathered the ingredients and went for it. It was my way of celebrating the first day of non-maternity jeans! My friend posted her favorite chocolate chip cookie recipes (which included my favorite recipe!), so I decided to give one of them a try. The verdict: I still like my recipe better because I think they are a little more moist and chewy, but these were definitely worthy of being in a top three.

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

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

Whisk dry ingredients together; set aside.

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.

Roll scant 1/2 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, place formed dough onto cookie sheet, leaving ample room between each ball.

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 (about 17 minutes in my oven).

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.