Chewy Chocolate Chip Cookies

I love chewy chocolate chip cookies; and I've gone through countless recipes trying to find 'the one'. Well, I found it. This is my all time favorite recipe! It takes a little longer to make (because you have to refrigerate the batter before cooking), but it's worth it! And plus, this recipe makes ginormous cookies!!!!

-2 cups All-purpose flour
-1/2 teaspoon Baking soda
-1/2 teaspoon Salt
-3/4 cup unsalted (if you use salted butter ditch the salt in the recipe) butter; melted (butter makes it rich and
       yummy, margarine makes it less rich, but then you eat more)
-1 cup brown sugar; packed
-1/2 cup Sugar
-1 tablespoon Vanilla extract
-1 Egg
-1 Egg yolk
-2 cups semisweet chocolate chips
Preheat oven to 325 degrees F. Grease cookie sheets or line with either parchment paper.
Combine the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown and white sugars until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Slowly incorporate the flour mixture until just blended. Stir in the chocolate chips. Chill the dough, then drop 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 browned. Check the cookies after 7 or 8 minutes and rotate the baking sheet for even browning. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container.
Yields: 15 large Cookies

Notes: Do NOT make on a humid day, they will not turn out right. And before refrigerating the batter will be runny.

With hungry thoughts from the kitchen,
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31