Classic Chocolate Chip Cookies

What better cookie to start with than this classic. Nuf said. I tweeked a recipe from Baker's Illustrated cook book. This cookie is soft, chewy and full of chocolate. They'll stay soft for 2-3 days in a sealed container.

• 2 c. plus 2 Tbsp. flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/2 sticks butter, melted and cooled to warm
• 1 c. packed brown sugar
• 1/2 c. sugar
• 1 large plus 1 egg yolk
• 2 tsp vanilla
• 1-1/2 c. semi-sweet chocolate chips or chunks
• 1 c. milk chocolate chips

Preheat oven to 325. In a bowl, whisk together flour thru salt. In mixer, combine butter and sugars till blended. Beat in egg, yolk & vanilla. Add dry ingredients till combined. Stir in chips. Roll 1/4 c. ball or use an ice cream scoop. Space 2" apart on parchment lined or greased baking sheets. Bake for 15 - 18 minutes rotating halfway thru. I usually pull them when the edges are brown but tops are a light brown. Cool on wire racks. Serve with a nice tall glass of milk.