big and chewy chocolate chip cookies

I gave the cookie-related suggestion in my TT post about being community, but didn't give a cookie recipe. Shame on me! Here's my favorite recipe. It's failproof - really! - and despite the long list of directions, is really quite easy to make with "li'l helpers" or anyone else.

ATK’s Big & Chewy Chocolate Chip Cookies

16 Tblsp (2 sticks) unsalted butter, melted & cooled
1 ¼ C packed light brown sugar
½ C granulated sugar
2 large eggs
2 large egg yolks
1 Tblsp vanilla extract
3 1/3 C all-purpose flour
¾ tsp baking soda
½ tsp salt
1 12-oz bag chocolate chips (I just tried dark chocolate by Ghiradelli, and oooooh! Yum.)

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
2. Whisk flour, baking soda, and salt together in a large bowl and set aside.
3. Beat butter and sugars in a separate bowl (on medium-high speed with an electric mixer) until combined, about 30 seconds or so. Scrape down bowl and beaters as needed.
4. Reduce mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
5. Mix in chocolate chips until incorporated.
6. Generously scoop about ¼ C portions of dough into balls and lay on parchment (or greased) baking sheets. (I use parchment on stoneware… easy). Space cookies about 2 ½ inches apart. (You can do 2 pans at a time in the oven)
7. Bake until edges are starting to turn golden brown but centers are still soft and puffy, about 17-20 minutes. You might want to rotate the pans mid-way through for even cooking.
8. Let the cookies stand and cool on the sheets for about 10 minutes, then remove to a wire rack to cool. Eat early & eat often.

Hint: Save some of the dough (or all of it) in the freezer or fridge for easy “instant” cookies or a yummy salmonella-inducing snack. The dough makes a yummy gift, too.