Adjust the oven racks to the upper and lower middle positions and
heat the oven to 325. Line 2 large baking sheets with parchment
paper or spray them with nonstick cooking spray.
In a medium sized bowl, whisk together the flour, baking soda and
salt and set aside. Using an electric mixer, beat 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 incorporated. Stir in the chocolate chunks to taste.
Roll a scant 1/4 cup of 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 their base, again forming a single
ball, being careful not to smooth the dough's uneven surface.
This will give the cookies a bakery-like appearance. Place the
the formed dough balls on the prepared baking sheets, jagged
surface up, spacing them 2 1/2 inches apart.
Bake until the cookies are light golden brown and the outer edges
start to harden, yet the centers are still soft and puffy, 15-18
minutes. Rotate the baking sheets front to back and top to bottom
halfway through the baking time. Cool the cookies on the sheets to
retain their chewy texture.
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