If anybody is in need of a new basic choco chip cookie recipe, this one is AMAZING. If you already have one that works for you, you may disregard this post. I am TERRIBLE at making the basic cookie. Mine are always crispy or flat or just plain hideous. This one turned out like none I have ever attempted. It has some very specific instructions and perhaps that is what made it so delicious. They were so good that I ate my two (or maybe it was three!) and sent every last one to the neighbors or with Kent for his anatomy group! I definitely didn't need them tempting me all the next day at home.
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 Tbsp vanilla extract (I used 1 tsp accidentally and they were fine)
1 egg yolk
2 cups semisweet or milk chocolate chips
Preheat the oven to 325. Line pan with wax 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. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. I made mine a lot smaller than this! Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted (DON'T OVERCOOK). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
The melted butter and lower baking temp are KEY to the recipe working out.