I'm seriously foaming at the mouth about this recipe right now. I made these cookies yesterday, and they are SO insanely perfect, I don't know if I will make any other recipe for chocolate chip cookies again! I saw that alot of food blogs were posting this recipe, which comes from a cooking magazine. The recipe looked strange to me, and I had serious doubts as to weather they were going to turn out. The result was a chewy, soft, flavorful, perfect chocolate chip cookie. Here's why I think they turn out the way they do: It calls for a cup of brown sugar and only a 1/2 a cup of regular sugar, and when you combine the melted butter with all the brown sugar it starts the caramelizing process. I don't know what the egg yolk does, but it must do something! The other interesting part is that you cook these cookies at a low temperature for 14 minutes, this allows the cookie to caramelize and become chewy, without being burnt! These are just wonderful...if you don't try this recipe, you will never experience in my book, the perfect cookie.
P.S. - these cookies get more chewy as they sit...love, love, love! I also found that the first batch of cookies, I had to cook longer, but then after the first batch, 14 minutes was perfect!
2 c. plus 2 tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 tbs. butter, melted, then cooled till warm
1 c. brown sugar
1/2 c. sugar
1 egg, plus 1 egg yolk
2 tsp vanilla
1 c. - 1 1/2 c. chocolate chips
Preheat oven to 325 degrees. Melt butter in a large bowl in the microwave just until it melts, don't scorch it! Add sugars, vanilla, and salt to butter mixture. Add egg and egg yolk, blend. Add flour and baking soda, mix until blended. Stir in chocolate chips. Scoop tablespoon sized cookies onto an ungreased, light colored baking sheet. Cook for 14 minutes, or until edges are lightly golden...do not over bake.