Perfect CHEWY Chocolate Chip Cookies

So you're at a Cafe or some well known restaurant chain. You decide to purchase a dessert with your coffee, say a cookie perhaps? You take a bite of that cookie and the 'OMG' alert signals in your brain start to go off. You are now consuming one of the best cookies you've had in a very long time. The texture, the flavor, chocolaty but not overwhelming. Just enough vanilla and that hint of brown sugar.

You think about purchasing another one, but NO, that'd be too many calories...and who knows what's in these things to make them taste sooo good. If only I could make them at home.

NOW YOU CAN! If I sound "infomercially" it's because, gosh darnit this is a winner.

I don't think I'm the only one who has been in this situation countless amounts of times. But cake lovers, it doesn't have to be this way! I have for you the unofficial (but official) most amazing chewy chocolate chip cookie recipe ever. It's not only soft and delicious, but it's homemade. I'm talking ingredients that you probably have in your kitchen right now! I'm going to cut myself off so you guys can get to baking. Let me know how they turn out.
YOU'RE WELCOME

Ingredients:
3/4 C Unsalted melted butter

1/2 C Granulated sugar

1 C Dark Brown sugar

1 tbsp. Vanilla extract

1 Whole egg

1 Egg yolk

2 C Flour

1/2 tsp. salt

1/2 tsp. baking soda

1 C Regular chocolate chips

1 C Mini chocolate chips

Preheat the oven to 325 degrees. In a mixing bowl, combine the melted butter and both sugars. Mix for 1 minute.

Add the vanilla extract and eggs to the bowl and continue to mix for 5 minutes while preparing your dry ingredients.

In the meanwhile, sift together the flour, salt and baking soda. I prefer sifting my dry ingredients onto a sheet of parchment to easily pick up and pour into the bowl. This is of course is optional, do whatever works best for you.

After about 5 minutes, the batter should have almost doubled in volume and turned a couple of shades lighter, almost resembling peanut butter. At this time add your flour mixture to the batter and mix until just combined (less than a minute).

Lastly incorporate your chocolate chips into your dough by hand. Scoop onto a cookie sheet lined with parchment paper or a silicone mat. For best results, use an ice cream scoop. This way each cookie will cook evenly and be uniform in size. Bake for 15 minutes or until the edges are lightly browned.

When ready, allow the cookies to sit for 5 minutes before transferring them on a cooling rack. To keep soft when storing, place the cookies in an air tight container. Don't refrigerate unless you'd like a crunchier cookie.