Best Chocolate Chip Cookies I've Ever Had

These are the babies I talked about here.

3 1/3 C all purpose flour
3/4 tsp baking soda
1/2 tsp salt
16 Tbsp (2 sticks) unsalted butter, melted and cooled
1 1/4 C packed light brown sugar
1/2 C granulated sugar
2 large eggs
2 large egg yolks
1 Tbsp vanilla
1 12 oz bag semisweet chocolate chips

1.  Adjust the oven racks to the upper and lower middle positions and heat the oven to 325.  Whisk the flour, baking soda, and salt together in a large bowl and set aside.

2.  Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes.  Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3.  Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.  Mix in the chocolate chips until incorporated.

4.  Working with 1/4 C of dough at a time, roll the dough into balls and lay on 2 parchment - lined baking sheets, spaced about 2 1/2 inches apart.  bake until the edges are golden but the centers are still soft and puffy, 17-20 minute, rotating and switching the baking sheets halfway through baking.

5.  Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

My notes:  I didn't use a 1/4 C measuring cup for the dough, nor did I roll them in balls.  I just used two big spoons and plopped them down.  Have 3-4 baking sheets to make these - otherwise you're oven is on forever as you wait for the the cookies to cool, etc.  Don't try to bake these on a rough day.  The kids will need you at the same time the cookies need to be rotated.