Here is the recipe for the cookies from the last post. I had so many people ask for it, I thought I'd make it public. It comes from the Best Recipe Cookbook, by the Editors of Cook's Illustrated Magazine.
Thick and Chewy Chocolate Chip Cookies
2 C plus 2 tablespoons all purpose fluor
1/2 t baking soda
1/2 t salt
12 T (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 C light or dark brown sugar, packed
1/2 C granulated sugar
1 large egg plus 1 egg yolk
2 t vanilla extract
1-1 1/2 C semisweet chocolate chips
1. Adjust oven racks to upper and lower-middle positions and heat oven to 325. Line 2 lage cookie sheets with parchment paper (we just put them right on the pans).
2. Whisk fluor, 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 C dough into ball. Holding dough ball in fingertip of both hands, pull into 2 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 from front to back) until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. 15 t0 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment (or just scoop them off the pan.)
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