So much yumminess in ONE recipe

I really shouldn't eat this...

I really don't know why I keep making these
yes I do,
just look at this Yumminess,

oh my goodness, it looks good
and it tastes better.

This is one flexible cookie,
look what else I can do with it!

It can be a cookie sandwich,

















it can be personal size CaZookie!

and it can be it's own Sundae,

and it tastes good on it's own.

We should all try to be like this cookie,
You know,
look good when you are all dressed up with somewhere to go,
or just plain and simple you!

All that goodness wrapped up into one little package
(am I talking about you now or the cookie??)

Now move over, I've got cookies to make.

Thick and Chewy Chocolate Chip Cookies

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
½ cup (3 ½ ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 ½ cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.