Perfect Chocolate Chip Cookies

National Chocolate Chip Cookie Day was last week.  I generally avoid making chocolate chip cookies because they never turn out soft and chewy and perfect. Ever. I've tried countless recipes and have never achieved the perfect chocolate chip cookie.

Until now.

You will never need another chocolate chip cookie recipe ever again. Just trust me because I've tried them all. As an added bonus, this one super quick and easy.

(As I was typing this up, I realized that I actually baked my cookies at 400 degrees and I only used a 1/4 cup measure to make the cookies! Ooops! But, they only took about 6 minutes to bake and they still turned out perfectly!)

Perfect Chocolate Chip Cookies

2 cups plus 2 Tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 Tablespoons melted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons. vanilla extract

1 1/2 cups dark chocolate chips

Preheat oven to 325 degrees.

Whisk dry ingredients together in a medium bowl.  In bowl of electric mixer, mix butter and sugars until thoroughly combined.  Beat in egg, egg yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Put each half on parchment lined cookie sheet with jagged surfaces facing up (I put 9 on a sheet).  Bake, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake. Take them out just after they've risen and when they still look a little gooey in the middle.

Recipe found at Annie's Eats, but originally from Baking Illustrated.