This is America's Test Kitchen's "Thick and Chewy CCC" recipe, and I have to say, this is the best CCC recipe ever. I will never use (or even look for) another CCC recipe in my life. Between the melted butter, brown sugar, and extra egg yolk, this makes one delicious, chewy CCC. In the ATK cookbook, they instruct you to roll the dough into balls before placing on the baking sheet. This helps create beautiful, perfectly round cookies. Every time I make these, I get rave reviews, and people always comment that they're so pretty and perfectly round (thanks to the rolling into balls). I only change 2 things: I roll heaping 1/8-cup balls of dough, because I find the final cookie to be a more appealing size, and I use less chocolate chips, but only because I like my cookies to have some bites that contain no chips. I'm just unusual like that.
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