1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl: set aside
2. Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Following illustrations, form scant 1/4 cup dough into ball. Holding dough ball use fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough;d uneven surface. Place formed dough onto one of two parchment lined 20 by 14 inch lipless cookie sheets, about nine per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time. Dough can be refrigerated 2 days or frozen for 1 month.
4. Bake, reversing cookies halfway through until light golden brown and outer edges start to harden. 15-18 minutes, check at 13 minutes. cool cookies on sheets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (686g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1353 (47%)|
|Amt Per Serving||% DV|
|Total Fat 150.3g||200 %|
|Saturated Fat 91.1g||456 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 787.6mg||242 %|
|Sodium 1587.3mg||55 %|
|Potassium 512.9mg||13 %|
|Total Carbohydrate 343.6g||101 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 336.1g|
|Protein 38.2g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2854
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