Big and Chewy Chocolate Chip Cookies

3 1/3 cups flour

3/4 tsp baking soda

1/2 tsp salt

16 TBs (2 sticks) unsalted butter, softened

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

1 Tbs vanilla extract

2 cups chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a medium bowl and set aside.

2. Beat the butter and sugars in a large mixing bowl using an electric mixer on medium speed until combined, 1-2 minutes. This will help your cookies be fluffy. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in the chocolate chips until incorporated.

4. Roll the dough into balls and lay on parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are soft and puffy, 1o-20 minutes, rotating the baking sheets halfway through baking. At my house at 5000 ft I have to bake mine for the full 20 minutes. At my parent's house at a lower elevation (1200 ft) I bake them for 10. (THESE COOKIES ARE EASY TO OVERCOOK. THEY WILL NOT LOOK COMPLETELY DONE like other recipes. If they actually look golden brown, they are already crunchy. They finished cooking ON THE BAKING SHEETS. See step #5)

5. Let the cookies cool ON THE BAKING SHEETS for 10 minutes, then transfer to a wire rack to let cool completely.

TO MAKE AHEAD
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days, or rolled into balls and frozen. When ready to bake, reduce the temperature to 300 degrees and increase the baking time to 25-30 minutes.

Recipe courtesy of The America's Test Kitchen Family Cookbook