Thick and Chewy Chocolate Chip Cookies

Anyone who knows me knows that I love cookies. Nothing fancy, my favorite are chocolate chip cookies, really good ones too. I found this recipe, made it, and now it is my favorite!

2 1/8 bleached all-purpose flour (about 10.5 oz)
1/2 tsp. table salt
1/2 tsp. baking soda
12 tbsp. unsalted butter, melted and cooled slightly (salted butter has been known to work too)
1 cup brown sugar (7 oz)
1/2 cup sugar (3.5 oz)
1 large egg
1 large egg yolk
2 tsp. vanilla
1-2 cups chocolate chips (I use 1 1/2 cups semi-sweet)

Heat oven to 325 degrees. Adjust oven racks to upper and lower middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Form dough into balls, pull apart, turn dough 90 degrees so rough part is up and put back together. Place on parchment or silpat-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not).
Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes-these cookies really so need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.

*I really do weigh my ingredients. The original recipes says to use about 1/4 cup dough to form a cookie, while this makes a great big cookie, I do make smaller ones about the size of a meatball.