Chcolate Chip Cookies - I found my FAVORITE!

Ok, so my quest for the best chocolate chip cookies has ended in a glorious way...despite my thwarted weight loss :) I ended up just tweaking my old favorite and TaDa! Heaven was created in my very our kitchen. I just reduced the flour and they were what I always wanted them to be...less dense and full of rich butter sugar chocolate flavored goodness. So here is my adapted favorite recipe. I hope you try them and love them like I do!

Makes about: 20 large cookies

Prep time: 5 minutes

Total time: 35 minutes plus cooling time

You can do any type of chips and can add ½ cup chops nuts too if you want to

3 cups flour

¾ teaspoon baking soda

½ teaspoon salt

2 sticks butter melted and cooled

1 ¼ cups packed light brown sugar

½ cup granulated sugar

2 large eggs

2 large egg yolks

1 tablespoon vanilla extract

1 (12 oz.) bag of milk chocolate chips (2 cups)

1.) adjust racks so they are in the middle of the oven and preheat to 325 degrees. Melt butter in microwave and set aside to cool until needed. Mix flour, baking soda, and slat together and set aside.

2.) beat butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Add the eggs, egg yolks, vanilla, until combined, about 30 seconds. Make sure to scrap down the bowl and beaters as needed.

3.) Reduce the mixer speed and slowly add the flour mixture until combined. Stir in the chocolate chips until well incorporated.

4.) Measure out ¼ cup (or less if your like me and don't want monster cookies, adjust time accordingly) of dough and then roll it in your hand to form a ball. Place the balls about 2 ½ inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes. DO NOT OVER BAKE, UNDER BAKE THEM!!! other wise they become cakelike and not chewy. To keep both sheets cooking at the same pace rotate and switching the baking sheets halfway through baking.

5.) Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Note: These are crispy on the outside but soft and chewy on the inside. This is achieved in part because of the melted butter. This gives the center its chewiness. But to keep the cookie from being tough the yolks are needed - - extra fat. They keeps the cookies tender. The third secret step to these perfect cookies is that you remove the cookies from the oven before they are completely baked. Then you let then finish baking as they sit on the cookie sheet for ten minutes. These are the picture perfect cookie! Perfect every time! And pretty. Good enough for a bake sale for sure!