Source  Our Best Bites

Recipe Added:  12/31/2011

Heat oven to 325. Adjust oven racks to middle position. Separate egg yolk from cold egg, then allow to come to room temperature. Warm uncracked egg in warm water. Mix flour, salt, and baking soda together in medium bowl; set aside. Mix butter and sugars until thoroughly blended and the texture is creamy evenly throughout the dough. Mix in egg, yolk, and vanilla. Add dry ingredients gradually; mix until just combined. Stir in chips. May add more chips or chips/chunks combination or mint chocolate chips. May chill dough 1 hour.

Use a cookie scoop and place dough on lined (don't grease) cookie sheet (15 per sheet with medium cookie scoop. May freeze here and bake later). Bake until cookies are set around outer edges and start to harden, yet centers are still soft and puffy, 10-13 minutes. Don’t over-bake. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Cool cookies on cookie sheets. Serve or store in airtight container.

Using medium scoop, each pan takes 14 minutes to bake. Total count = 4 pans x 15 cookies each. May use any chip flavor.

To freeze, roll into logs, wrap with wax paper then plastic wrap. Or, freeze cookie drops on baking sheet, then store in ice cream bucket with waxed paper separating layers. May also bake in 9x13 pan for 22-24 minutes.

1. http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/

2. http://www.melskitchencafe.com/2008/05/thick-and-chewy-chocolate-chip-cookies.html