Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (12 Tbls) unsalted butter, melted (I use Kerrygold^® these days)
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 large egg
1 large egg yolk
2 cups semisweet chocolate chips

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.

Sift together the flour, baking soda and salt; set aside. (no need to sift if you use a wire whisk to blend well)

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. (no less than 2 minutes)
*Beat in the vanilla, egg, and egg yolk until light and creamy. (Make sure the mixture is light in color and mixed well.)
Mix in the sifted ingredients until just blended. (Just until flour is mostly blended DON'T Over mix here!)
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. (I use a medium sized cookie scoop.)
Cookies should be about 3 inches apart.

**Bake for 15 to 17 minutes in the preheated oven. (I baked mine 12 minutes.)
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

NOTES:
* I honestly believe the trick to having these cookies come out close to what you order at a bakery is beating the sugars and butter a good 2-3 minutes until those sugars break down.
OH MY GOSH, especially because you have melted the butter. With most of my cookie recipes, if I even soften the butter, rather than use room temperature, they run and flatten out.

** The next tip I want to give you is to know your oven. My oven tends to bake on the warm side. If I would have baked these 15 minutes, they would have literally been toast.

Kerrygold^® butter (You can find at Costco) is so much better than other butters. Creamy, works better in baking and has less water content!