|2||cups||chocolate chips (semi-sweet)||(I use Ghirardelli)*|
Preheat oven to 325 degrees F.
Grease cookie sheets or line with either parchment paper or silicon baking pad (silpat).
Sift the flour, baking soda and salt together into a bowl; set aside.
In a medium bowl, cream together the melted butter and sugars until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy about 5 minutes using an electric mixer.
Slowly incorporate the flour mixture using a wooden spoon until just blended, do not overmix.
Fold in the chocolate chips.
Chill the dough for about 30 minutes to one hour, then drop 1/4 cup at a time onto the prepared cookie sheets. Space the cookies with at least 3 inches between each cookie to allow them to spread.
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 baking.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Store in an airtight container.
If you want to have ready-to-bake cookies, you can drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm.
Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake.
Expect the frozen cookies to take longer to bake than normal.
First published: 2010-07-24 last updated: 2014-03-15
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