Thick and Chewy Chocolate Chip Cookies

2 cups plus 2 Tbs all-purpose flour
½ tsp baking soda
½ tsp salt
1 ½ sticks unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg pulse 1 egg yolk
2 tsp vanilla extract
1 cup semisweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
2. Whisk dry ingredients in medium bowl; set aside.
3. Mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and mix on a low speed just until combined. By hand stir in chips.
4. For Large cookies roll scant ¼ cup dough into ball. For smaller cookie roll heaping 1 Tbs of dough into ball. Place on a large ungreased cookie sheet or jelly roll pan, leaving 2 ½ inches between each ball for large cookies.
5. Bake both cookie sheets, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet center are still soft and puffy, 15-18 min. Cool cookies on cookie sheet.

Makes 18 Large cookies and about 24 smaller cookies

(Cooks Illustrated’s The Best Recipe Cook Book)