Chocolate Chip Cookies

I needed a pick-me-up today. Baking (and eating) my fav- chocolate chip cookies- usually does the trick! I remember when I first started baking, my chocolate chip cookies were always failures. They would flatten and spread into thin crisps in the oven, and then turn hard and crunchy afterwards. Yuck! I like my cookies soft and chewy! I finally discovered what I was doing wrong... after years of trial and (mostly) error. In the past, I would bake the cookies until they were golden brown all around. Wrong! It's imperative to take the cookies out of the oven as soon as the edges turn golden, even if the tops still look soft. Believe me, the cookies will finish cooking on the hot baking sheet even after they're out of the oven. The recipe below gives the chewiest, yummiest chocolate chip cookies (especially when they're fresh out of the oven)... just don't overbake them!

Who doesn't like fresh chocolate chip cookies? :D

Chocolate Chip Cookies 

3/4 cups butter, softened
1 c. packed brown sugar
1/2 cups white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips

Directions: 

1. Preheat oven to 325 degrees F. Grease cookie sheets with cooking spray. 
2. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in egg, egg yolk, and vanilla extract until creamy. Mix (or continue beating with mixer) in flour, baking soda, and salt. Mix in chocolate chips with a spatula or wooden spoon. 
3. Refrigerate dough for 30 minutes, so dough is easier to handle. 
4. Take dough out of the fridge, and scoop dough with large spoon, roll into balls, and place on cookie sheets. Cookie dough should be about 2 inches apart. 
5. Bake for 15-17 minutes in preheated oven, OR UNTIL EDGES ARE JUST TURNING BROWN. Remove from oven, and cool on baking sheets for 5-10 minutes before enjoying!