Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
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|Serving Size: 1 Dozen (582g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1043 (42%)|
|Amt Per Serving||% DV|
|Total Fat 115.9g||155 %|
|Saturated Fat 70.3g||352 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 451.4mg||139 %|
|Sodium 2130.1mg||73 %|
|Potassium 797.5mg||21 %|
|Total Carbohydrate 356.6g||105 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 349.3g|
|Protein 20.5g||29 %|
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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: 2488
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