Chewy Chocolate Chip Cookies
3 cups flour
1 tsp baking soda
1/4-1/2 tsp salt
1 cup butter (2 sticks), salted or unsalted (salted will give slightly saltier dough..duh!)
3/4 cup brown sugar
1/2 cup white sugar
2 tsp vanilla
1 egg
1 egg yolk 
2 cups chocolate chips (I like Ghirardelli Bittersweet Chocolate Chips!)*
A few handfuls of coarsely chopped nuts (try hazelnut, walnut, or pecan) (optional)
Preheat
oven to 350F. Melt the butter. Stir in sugars, then when the butter is
more cool, add egg, egg yolk, and vanilla. For even more flavor, brown
the butter before removing heat and adding sugars. MAKE SURE the butter
cools for a few minutes before adding the egg and and egg yolk,
otherwise you will get scrambled eggs..
Mix flour, baking soda, and salt together. Add these dry ingredients to the wet ingredients, then stir in chocolate chips. 
Drop
by rounded howeverlarge-spoonfuls-you-want-to-serve-as-portion-control
onto a Silpat or parchment paper on a baking sheet. A larger cookie will
have more chewy middle and less crispy edges. A smaller cookie will
have, well, less chewy middle and more crispy edges. 
Bake
at 350F until the cookies are done. They’re done when the dough is
barely set, and the tops of the cookie dough don’t look wet, and the
edges are barely browning. This could take anywhere from 8-12 minutes,
depending on the size of your cookies. 
When in doubt, underbake a bit!
Remove from the oven, and cool on baking sheets for a few minutes, then
transfer to cooling racks to completely cool. 
*if
you don’t have chocolate chips and happen to have a pound plus
chocolate bar from Trader Joe’s, you can chop this up into pieces, and
your “chips” will have more character*