Best Chocolate Chip Cookies Ever

A few weeks ago I discovered the very best chocolate chip cookie recipe ever. Thanks America's Test Kitchen! I was pleasantly surprised with the results of the recipe - I've searched for a very long time for the perfect chocolate chip  cookie . . . chewy, moist, chocolate chip-y. Yum. The one thing that threw me off when I first read this recipe is that you have to melt the butter first, a strange step as opposed to the usual 'soft' butter, but worked perfectly, trust me. Here's the recipe - just remember, take them out before they look done.

2 cups plus 2 tablespoons all-purpose flour (I used half whole wheat pastry, half white)

1/2 teaspoon salt

1/2 teaspoon baking soda

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

1 cup packed light or dark brown sugar

1/2 cup granulated sugar

1 whole egg

1 egg yolk

2 teaspoons vanilla extract

1 1/2 cups semisweet chocolate chips

Heat the oven to 325*

Whisk the flour, baking soda, and salt together and set aside.

Beat the butter and sugar together until smooth. Add the egg, egg yolk, and vanilla and beat until fully incorporated. The recipe suggests that you use a mixer for this. It's probably a good idea, but i used a fork and whisk and it worked just fine - it's up to you!

Add the dry ingredients and mix until combined. Mix in the chocolate chips. 

Divide the dough into small pieces. Roll into balls and place on baking tray, spacing about 2 1/2 inches apart. 

Bake for about 15 minutes, rotating baking sheets halfway through baking time. Bake until cookies are slightly brown on the edges, while the centers are still soft. Cool the cookies on the baking sheets.

Hope you enjoy!