* 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
Nuts optional

NOTES: The eggs should be room temperature. Pull them out when the edge starts to brown slightly, they will look undone, but leave them on the cookie sheet to finish cooking, trust me. Don't beat your egg too much, and no need to shift flour. Follow instructions to the T. Don't use margarine.

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Mix the flour, baking soda and salt; set aside.
3. 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. Put the cookie dough in the fridge for about 15-20 minutes or while you clean the kitchen, it'll help.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets ( I use the 1/4 measuring cup and tap out a perfect cookie drop). Cookies should be about 3 inches apart.

4. 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.