Photo by Karen Hermann
MAKES 16–19 OVERSIZED COOKIES
2 sticks unsalted butter, melted
1 cup dark brown sugar, firmly packed
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 egg yolk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups semi-sweet chocolate chips
Line two baking sheets with parchment paper or coat lightly with nonstick cooking spray. Set aside. In a large bowl, mix butter, sugars, vanilla, eggs and egg yolk. Sift the flour, baking soda and salt into the bowl and stir the ingredients together to form a soft dough. Stir in chocolate chips.
Using a 2-ounce, self-releasing ice cream scoop,* form large balls of cookie dough. Place on baking sheets, 9 to a sheet, to allow room for spreading. With the back of the scoop, pat them down ever so slightly. Chill the dough for at least 30 minutes.
When ready to bake, preheat oven to 350 F. Bake cookies 18 minutes, rotating pans halfway through cooking time, until golden brown and crisp around the edges. Cookies will still be slightly soft in the center. Transfer to a wire rack and allow to cool completely before eating.
* A 2-ounce scoop is also referred to as a #16 scoop and holds about 4 tablespoons of cookie dough.
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