What's the difference in these cookies? Well, this recipes calls for an extra 2 T. of flour and an extra egg yolk. Also, there is more dark brown sugar than white sugar.
The extra flour helps these cookies so they aren't the normal stickiness that you occasionally get and changes the consistency so its a tad thicker.
The egg yolk increases the tenderness, richness, and flavor of the cookie. Therefore, when adding an extra egg yolk you will get a chewier cookie. (Found this tiny fact from here)
Finally, when you add more brown sugar than white sugar it enhances the flavor and changes the color of your cookie so it's a little bit darker. If you're out of brown sugar, you can make your own using this recipe.
These cookies are thick and fluffy and have the perfect balance of sweet and salty. You can also add sea salt to the top of your cookie for an extra salty taste. Now, get baking!
The Best Chocolate Chip Cookie
Yield: about 2 dozen
2 cups plus 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips
Sea Salt (for sprinkling on top of the cookies)
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed until just combined. Stir in chocolate chips.
Roll a very scant half-cup of dough into a ball. Tear the ball in half and place on the baking sheet with the jagged, torn-apart sides facing up (this will give you the beautiful, rustic top), leaving ample room between each ball. Sprinkle with fleur de sel. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges just start to harden, yet centers are still soft and puffy (the centers will look somewhat underbaked, no worries). Approximately 11-14 minutes. Do not overbake.
Remove from oven and cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
(Recipe from: Indigo Scones)