Title: Thick & Chewy Chocolate Chip Cookies
Categories: Cookie
Yield: 30 Cookies

2 1/8	c	(2 cups+2 Tb)unsifted bleach ed all-purpose flour
1/2	ts	Salt
1/2	ts	Baking soda
12	tb	Unsalted butter (1-1/2 stick melted & cooled until warm
1	c	Brown sugar (light or dark)
1/2	c	Granulated sugar
1	lg	Egg plus 1 egg yolk
2	ts	Vanilla extract
1	c	TO 2 cups semi- or bitter- sweet chocolate chips or chunks

1. Heat oven to 325! F. Adjust oven racks to upper- and lower-middle postitions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips to taste.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate 90 degrees, and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20x14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used but fewer cookies can be baked at one time and baking time may need to be adjusted.

4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and out edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies *on* cookie sheets. Serve or store in airtight container.

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