Oven Spoonful'S Chocolate Chip Cookie

• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 1 Tbsp Vanilla extract
• 1 egg + 1 egg yolk
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 heaping cups (11 3/4 oz) unbleached flour
• 2 cups chocolate chips

1. 1. Heat the oven to 325 degrees. Line cookie sheets with parchment paper
2. 2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, add the butter. With the mixer running, slowly beat in the sugars a little at a time until light and fluffy. Beat in the vanilla.
3. 3. With the mixer running, beat in the egg until fully incorporated, then beat in the egg yolk. Beat in the salt and baking soda, scraping down the sides of the bowl to make sure everything is evenly incorporated.
4. 4. Slowly beat in the flour, mixing just to incorporate. Be careful not to over mix or the cookies will toughen. Gently mix or fold in the chocolate chips by hand.
5. 5. Scopp about 1/2 cup portions of the dough onto the parchment lined cookie sheets. You should get about 10 cookies. More if you make smaller ones. Space the cookies evenly on the sheets (only 3 will fit on each sheet if making the larger quarter pound ones). Press the cookies slightly to flatten once they are on the sheet.
6. 6. Bake the cookies, 1 sheet at a time, until set and lightly golden, 20 to 22 minutes for the quarter pound ones. Less if making smaller ones. Rotate the cookie sheet half-way through baking for even coloring.

butter, granulated sugar, light brown sugar, vanilla, egg , salt, baking soda, flour, chocolate chips

Taken from www.epicurious.com/recipes/member/views/oven-spoonfuls-chocolate-chip-cookie-52852161 (may not work)