Big and Chewy Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From America's Test Kitchen Ingredients:
3 1/3 cups flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
2 sticks unsalted butter, melted |
1 1/4 cups light brown sugar, packed |
1/2 cup granulated sugar |
2 large eggs |
2 large egg yolks |
1 tbsp vanilla extract |
12 oz chocolate chips |
Directions:
1. Preheat oven to 325.
2. Whisk together flour, baking soda, and salt in a large bowl. Set aside.
3. Beat butter and sugars in a large bowl with an electric mixer on medium speed until combined, 1 to 2 minutes.
4. Beat in eggs, egg yolks, and vanilla about 30 seconds or until combined. Scrape bowl as needed.
5. Reduce mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
6. Mix in chocolate chips until incorporated.
7. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment lined sheets, spaced about 2 1/2 inches apart. Bake until edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking.
8. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
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