Best Big, Fat, Chewy Chocolate Chip Cookies

We are going to a little get-together tomorrow night for a friend's birthday and wanted to bring a little treat with us. I suggested my delicious double chocolate cookies (yes Ash and Steph - the famous reverse chocolate chippers, which I have yet to post). To which my husband responded, no, why don't you bring Joanna's cookies. Pfff... as if her cookies are better than mine. Ok, fine, they are pretty good. But still... part of what is so fabulous with this cookies is their enormous size. Don't make tiny versions, as I think for some reason it makes them all that less impressive. These cookies are like the ones you see in bakeries or specialty shops.

2 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C unsalted butter, melted (they're better with butter than with margarine)
1 C packed brown sugar
1/2 C white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 C semisweet chocolate chips (though I use dark chocolate chips and prefer these)



1. Preheat the oven to 325 degrees Farenheit. Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. (ok, I'm clearly too lazy to sift anything other than when making shortbread cookies).

3. 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 C at a time (yes, you read that right!) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Do not overbake. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.