Recipe: The Best Chocolate Chip Cookie Yet

I made this delicious chocolate chip recipe last night and wow, are they amazing. They make giant cookies that are chewy, flavorful and bake to perfection. The only adjustments I made were to bake them for 8 minutes in a convection oven after measuring the dough with a tablespoon instead of a 1/4 cup. And then once they're out of the oven I fan the cookies while they're still on the tray for about 15 seconds (I use my hand while it's still in the oven mitt, that helps) then transfer them immediately to a wire rack. I feel this prevents them from over-cooking, keeping that yummy chewy center. They're so good I had them for breakfast. It's definitely my new favorite go-to cookie recipe. Hope you make these and eat them all up! Recipe after the jump.

Best Big Chewy Chocolate Chip Cookie Recipe via 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
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.