Thick and Chewy Chocolate Chip Cookies - Cookies for a Cure

If you're going to make a cookie recipe from my blog..start with this one.  I have many rave reviews about this cookie.  This recipe is taken from Cook's Illustrated "The New Best Recipe" cookbook.  I do not add the salt if I use salted butter. The 12 tablespoons of melted butter works out to be 2/3 of a cup.  I also only add the 1 cup of chocolate chips as the extra 1/2 a cup is just too much.  I also do not rotate my baking sheets.  I just cook one sheet at a time for 15 minutes.  

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm.
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1 - 1 1/2 cups semisweet chocolate chips

1.  Adjust the oven racks to the upper and lower-middle positions and heat the oven to 325 degrees.  Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.  
2.  Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3.  Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chips to taste.
4.. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.  Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough's uneven surface.  Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5.  Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Cool the cookies on the sheets.  Remove the cooled cookies from the baking sheets with a wide metal spatula.  
Makes about 18 large cookies