3 1/3 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
16 TB (2 sticks) unsalted butter, melted & cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 TB vanilla
1 bag semisweet chocolate chips (2 cups)
1. Adjust the oven racks to the upper- and lower-middle positions and heat oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1-2 minutes. 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. Mix in the chocolate chips until incorporated.
4. Working with 1/4 cup of dough at a time, roll the doug into balls and lay on two parchmaent-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but centers are still soft and puffy, about 17-20 minutes, rotating and switching the baking sheets halfway through baking.
5. Let cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
These were delicious and came out high and cakey.
Source: America's Test Kitchen Family Cookbook