This is one of the best methods that I have found. It's not my own and I take no credit for it, I just thought that everyone should be able to find it easily.
- 250g all-purpose flour
- 2g baking soda
- 3g salt
- 170g unsalted butter, melted
- 220g packed brown sugar
- 100g white sugar
- 15 ml vanilla extract
- 1 egg
- 1 egg yolk
- 335g semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
For the cookies to stay chewy, they need to be left on the cookie sheet until cool.
Also, the butter MUST be melted, and the flour should be all-purpose unsifted.
My suggestions to avoid cakiness are: use real butter, be sure to melt the butter, don't overbeat your eggs, and do NOT skip the extra egg yolk.
Because the butter is melted, you MUST refrigerate these before baking (long enough so they get hard, an hour or two, or speed up by putting in freezer).
Also, you will want to wait a bit to eat as they are a bit gooey at first.
Take the cookies out of the oven when the edges are just turning brown, leave on cookie sheet for a few min, and then let rest a bit longer to ensure best results.
If you want these cookies to stay moist, put in sealed container after baking
Servings Per Recipe: 18
Amount Per Serving Calories: 285
Total Fat: 14g
Total Carbs: 40g
Dietary Fiber: 1.5g