Amazing Chocolate Chip Cookies!

I have been searching on-line for a good chocolate chip cookie recipe because mine always turn out flat or just don't taste very good. I made this one this weekend and Keith and I both made ourselves sick! The bonus part of this recipe is that the dough is as good as the cookie. Keith and I made the first batch extra big (I used a large ice cream scoop and only fit 6 on the cookie sheet)and made ice cream sandwhiches which I highly recommend, but make sure you have an empty stomach because they are so filling. The trick to this recipe is to slowly melt the butter- I cut my butter into pieces and stirred them on low heat for about 10 minutes- and then mix it with your sugars. I also made sure to refrigerate my dough beforehand which is supposed to prevent burning and take them out right as they're turning brown. One other tip I loved, I chilled my cookie sheet by running cold water on it before my first batch and between my others. Doing that will prevent burning and a more perfect cookie. Enjoy!

Big, Chewy chocolate chip cookies
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 or chocolate chunks
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.
Refrigerate dough before baking, leave on cookie sheet until cool, pull out of even when edges are just starting to turn brown

Recipe courtesy of allrecipes.com