Chocolate Chip Cookies

Chocolate chip cookies are one of the best cookies in the world. These cookies are soft and chewy. There is a slight caramel flavor from the brown sugar that I really like. Through experimenting, I learned that doing everything by hand works best for this recipe. Also, I prefer using dark chocolate chips, because it adds a nice depth to these cookies. Chocolate chip cookies are one of America's classics that you can't go wrong with. Makes about 24 cookies.

Ingredients:
2 Cups plus 2 Tablespoons (10 2/3 ounces) all-purpose flour. Make sure you don't spoon your flour into the measuring cup; use the dip and sweep method.
1/2 teaspoon baking soda
1/2 teaspoon table salt

12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 Cup packed light brown sugar
1/2 Cup granulated sugar
1 Large egg, room temperature
1  Large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/2 Cups chocolate chips

1. Adjust an oven rack to lower-middle position and heat the oven to 325 degrees Fahrenheit. Line 2 large cookie sheet with nonstick parchment paper. Whisk the flour, baking soda, and salt together in a medium sized bowl.
2. In a large bowl, whisk together the melted butter and sugars together really fast until smooth, about 1-2 minutes. Whisk in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl as needed.
3. Add all the flour mixture into the egg mixture. Then stirs with a wooden spoon until combined, about 1-3 minutes. Mix in chocolate chips until incorporated.
4. Drop about 2 tablespoons of dough on the cookie sheet. Bake until the edges are set and beginning to brown but the centers are still soft and puffy, 15-20 minutes, rotating the baking sheet halfway through.
5. Let cookies cool on baking sheet for 10 minutes, then remove and enjoy!

These cookies need a cold glass of milk.
From The America's Test Kitchen Family Baking Book
I did alter the original recipe, so you are seeing my version.