Adapted from Annie’s Eats
By Erin at Dinners, Dishes and Desserts
2 cups plus 2 Tbls flour
½ tsp baking soda
½ tsp salt
12 Tbls Melt, melted and cooled until warm
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
Preheat oven 325°.
Combine dry ingredients together; set aside. Mix butter and sugars until combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat until just combined. Stir in chocolate chips by hand.
Roll about ½ cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets for a few minutes. Transfer to a wire rack to cool.