Bakery Style Chocolate Chip Cookies
Adapted from The America’s Test Kitchen Family Cookbook's "Big & Chewy Chocolate Chip Cookies"
Makes 24 big cookies

3 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
16 Tablespoons (2 sticks) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 Tablespoon vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Whisk the flour, baking soda and salt together in a large bowl and set aside.

In a separate bowl, beat the butter and sugars using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, scraping down the bowl and beaters as needed.

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.

Using a large cookie scoop (about 3 Tablespoons), scoop the dough or roll 3 Tablespoons of dough into a ball and place the balls on parchment lined baking sheets spaced 2 1/2 inches apart.

Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes.

Let the cookies cool on the baking sheets for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.