Thick, Chewy Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) butter
1 1/4 cups dark brown sugar
1/3 cup white sugar
2 1/2 tsp vanilla
1 whole egg plus 1 egg yolk
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup chocolate chips

1. Melt butter, then allow to cool to warm room temperature.
2. Preheat oven to 325. Line two baking sheets with parchment paper.
3. Combine both sugars in the bowl of a stand mixer and stir on low speed to combine. Add cooled butter, adjust speed to medium and beat for 2 full minutes. Scrape down sides of the bowl, add vanilla and whole egg and beat for one minute, then add egg yolk. Beat for one final minute; the mixture should resemble pale brown buttercream at this point.
4. Add flour, baking soda and salt, and blend on low speed just until no white streaks of flour remain. Fold in chocolate chips with a spatula.
5. Form dough into balls 2 inches across (about 1 1/2 Tbsp) and place on the prepared baking sheets a couple of inches apart. Bake 11 to 14 minutes, until edges are slightly crisp and the centers are set. Let cool on the baking sheets. Makes about 20 cookies. Will keep at room temperature for 2 days, or freeze for up to 1 month.

Source: PCC Taste magazine, May 2015