Makes about 18 large cookies or 24 normal ones
Mom’s recipe
Every ingredient should be at room temp
Ingredients
Wet Mix:
- 12 teaspoons butter, melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
Dry Mix:
- 2 cups plus 2 tablespoons of AP flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1/2 cups of semisweet chocolate chips
Directions
1. Prep
Preheat the oven to 325 and line two large cookie sheets with silpats.
2. Mix the dry
Whisk flour, salt, and baking soda together. Mix in chocolate chips and set aside.
3. Mix the wet and combine with the dry
Cream butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla extract until combined. Add dry and stir until just combined. Place the dough in the refrigerator to cool for at least 30 minutes.
4. Shape and bake
Roll a scant 1/4 cup of dough into a ball. Holding dough ball in your fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough’s uneven surface. Place formed dough onto cookie sheet, leaving 2 and half inches between each ball.
Bake on the middle racks, rotating baking sheets about halfway through. Bake until cookies are golden brown, about 12-15 minutes. After baking cool the cookies on a cooling rack until the cookies are firm.