This recipe is for chewy chocolate chip cookies. They use on melted butter and an extra yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the cookie sheet. Oversized cookie sheets allow you to get all the dough into the oven at one time. If you’re using smaller cookie sheets, put fewer cookies on each sheet and bake them in batches.

• 2 cups plus 2 tablespoon all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 12 tablespoon (11/2 sticks) unsalted butter, melted and cooled until warm

• 1 cup light or dark brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg plus 1 egg yolk

• 2 teaspoon vanilla extract

• 1–11/2 cups semisweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.

2. Whisk flour, baking soda, and salt together in medium bowl; set aside.

3. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.

4. Roll scant 1/4 cup dough into ball. Holding dough ball in 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 1/2 inches between each ball.

5. Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centres are still soft and puffy, 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment. Makes about 18 large cookies.