Best Big, Fat, Chewy Chocolate Chip Cookies

They're supposed to be big according to the original recipe but I like smaller cookies so I used a small cookie scoop. Don't be tempted to over-cook them. When you take them out they should look slightly under-cooked, they'll finish cooking to chewy perfection on the baking sheet. The original recipe doesn't say this, but I chilled my dough for an hour. Chill between batches so it doesn't warm up.

Sorry, I don't remember how many cookies I got out of this recipe but the original recipe makes 1.5 dozen big ones so you may get at least double that if you make small ones. 

Best Big, Fat, Chewy Chocolate Chip Cookies

Adapted from All Recipes

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
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Directions

1. Preheat the oven to 325F and line cookie sheets with parchment paper.
2. Sift together the flour, baking soda and salt. Set aside.
3. In a medium bowl, cream together the melted butter and sugars for a minute until well combined. Beat in the vanilla, egg, and egg yolk until light and creamy, about 3 minutes.
4. Using a wooden spoon, mix in the dry ingredients just until combined, ten stir in the chocolate chips. Chill for at least an hour.
5. Drop cookie dough using a small cookie scoop (or teaspoon) onto the prepared sheets.
6. Bake for 6-8 minutes or until the edges are lightly golden. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.