best, big, fat, chewey chocolate chip cookies...

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for no longer than 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

*If you don't have unsalted butter, just use salted butter, but use MILK chocolate chips instead.

I have a "thing" for cookies. I recently just discovered this. After giving it some thought, I realized that if I am going to indulge in a treat...it is definitely going to be a cookie. Preferably a chocolate chip cookie. When my cute friend, Ali gave me this recipe it was love at first read. Something about the "drop cookie dough 1/4 cup at a time..." just spoke to me. Big time. These are delicious. I've made them several times...I should know! Try them.