Thick and Chewy Chocolate Chip Cookies

I followed the tips on Brown Eyed Baker's blog and got perfection. Also read some of the comments there are other great tips located there as well. See Michelle's blog linked below!

Ingredients

2 cups + 2 T unbleached all purpose flour	1 cup packed (7 oz) light or dark brown sugar
1/2 tsp baking soda	1/2 cup (3 1/2 oz) granulated sugar
1/2 tsp salt	2 tsp vanilla extract
12 T (1 1/2 sticks) unsalted butter, melted and cooled until warm	1 large egg + 1 egg yolk (room temp)
1 to 1 1/2 cups semisweet chocolate chips

Directions
Heat oven to 325º F. Line 2 large baking sheets with parchment paper.

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

Mix the butter and sugars until throughly 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.

Using a 1/2 cup scoop roll the dough into a ball. Pull the ball in equal halves to make 2 cookies. Place the jagged side up on the cookie sheet, spacing them 2 1/2 inches apart.

Bake until the cookies are lightly golden brown and the outer edge starts to harden yet the centers are soft and puffy, 15 - 18 minutes, rotating the baking sheets front to back and top to bottom half way through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula

Source: Brown Eyed Baker and Baking Illustrated, page 434