PANERA COPYCAT COOKIES-HUGE WITH A CRISP OUTSIDE AND SOFT CENTER!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1-11 ounce bag mini chocolate chips

Instructions


Melt
butter in a skillet over medium heat. Whisk constantly until the butter
begins to brown.   Takes several minutes.  Remove heat once brown and
smelling nutty and yummy and pour into mixer bowl.  Let cool a few
minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add
the dry ingredients.  Let cool or the chips will melt.  Fold in all of the chocolate chips.  Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).

Preheat
the oven to 350
degrees F. (I like to use the convection bake setting.)  Line cookie
sheet with parchment paper.   To get the cookies thin & huge, flatten each
mound into a large circle.  Bake 11-13 minutes. Eat immediately Cool on sheets.

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