Chocolate chip cookies

I am all about trying to give my son healthier alternatives for foods and treats, however there are times when I give him an occasional cookie. I have to admit that I hate when I look on the backs of cookie packages and see ingredients which are unhealthy or they have something in them that I never heard of or can't pronounce for that matter. Anyway I was looking to bake some cookies for my family and I was lucky enough to have Branny share her cookie recipe with me. Everything in her blog looks really good and I plan on trying a few of her other recipes but until I do, I have to say that her cookies were outstanding. To see more of her recipes go to brannyboilsover.com

What your going to need:
2 FULL cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, softened (1.5 sticks)
1 cup brown sugar, packed
½ cup granulated sugar (I only used 1/4 cup since I was adding more chips)
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips (I used 1 3/4 cups I love chocolate chips!)

What to do next:
Whisk dry ingredients together in a medium bowl; set aside. Cream together butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla. Add dry ingredients and beat at low-speed until combined. Stir in chocolate chips.

Refrigerated dough for at least 2-3 hours, or if in a rush you may bake right away.

Using a pampered chef medium scoop (because it makes the perfect sized cookie), Scoop out dough and place formed dough onto cookie sheet, leaving 2″ between each ball. Bake at 350* until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 12-13minutes).

***if you are using a stoneware pan cooking times may vary. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Finally:
Pour yourself a nice tall glass of milk and enjoy your cookies.