How the cookie really crumbles

Perhaps you might call me a connoisseur of cookies, or maybe I'm just picky? Either way I know what I like and I often have very specific expectations when it comes to cookies, especially chocolate chip and peanut butter cookies! Over the last few months I've experimented with several chocolate chip cookie recipes. And thought I'd found the one with when I tested out the Alton Brown recipe known as "The Chewy". Well, as fate would have it - yes I believe in fate, even when it comes to food! I stumbled upon a recipe on allrecipes.com, the ratings were pretty darn high with stellar reviews, so I just had to see if this cookie lived up to all the hype, and believe me, it did! Best Big, Fat, Chewy Chocolate Chip Cookie 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. 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. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely These cookies tout themselves as being "the pinniacle of perfection!," and as the type of cookie that you will find in bakeries and specialty shops. I agree 100%! I've made multiple batches and been so happy with each batch that I now keep a container of the unbaked dough in my freezer.