Title: Thick and Chewy Chocolate Chip Cookies
Categories: Cookie
Yield: 4 Servings

2		Cups, plus 2 tablespoons
		Un-sifted bleached
		All-purpose flour
1/2	ts	Salt
1/2	ts	Baking soda
12	tb	Unsalted butter (1 1/2
		Sticks), melted
		And cooled until/ warm
1	c	Light or dark brown sugar
1/2	c	Granulated sugar
1	lg	Egg, plus 1 egg yolk
2	ts	Vanilla
1		To 2 cups chocolate chips or
		Chunks

Adjust oven racks to upper and lower-middle positions. Preheat oven to 325 F.

Mix flour, salt and soda in bowl; set aside. By hand or with mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form scant 1/4 cup dough into ball. Holding dough ball with fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged edges exposed, join together at their base, again forming a single cookie, being careful not to smo

Place formed dough onto 2 parchment paper-lined 20xl4-inch cookie sheets, about 9 dough balls per sheet.

Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Start checking at 13 minutes. Cool on cookie sheets. Store in airtight containers. Makes about 18 cookies.

"Cook's Illustrated" magazines Dallas Morning News 4/24/96

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