Yummy Chocolate Chip Cookies.

Ingredients
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
Directions


Preheat the oven to 325 degrees F (165 degrees C). 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 15 to 17 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.


Hannah's Notes: Either I'm getting to the point where I can make anything taste good, or these cookies really are the "Best Big, Fat Chewy Chocolate Chip Cookies".
Since I was just making normal sized cookies the baking time was probably lessened, but I didn't use a timer.
Remember the trick to making a chewy cookie is taking the pan out when they have just browned a little bit, cause they will continue cooking when you leave them on the pan for a few minutes.
To help make them super light, I creamed the butter and sugars for a lot longer than is probably normal.
Original Source Found Here.