Chocolate Chip Cookies

Place the flour, salt and baking soda in a large bowl and set aside.

Melt the butter in a separate bowl (heat it in the microwave for 30 seconds at a time and continue until melted. Then add both sugars and whisk by hand. Allow the mixture to cool. When the butter is cool, add the egg, the egg yolk and the vanilla and whisk until blended.
Transfer the butter/sugar mixture to the flour bowl and blend well by hand.

Add the chocolate chips and nuts if using, stir until well blended but not over mixed. Cover the bowl with plastic wrap and refrigerate for an hour or two—the batter needs to be firm. You can also refrigerate overnight.

Preheat oven to 325 F. Roll dough into balls that are a little smaller than a golf ball. Set the balls onto lightly greased cookie sheets, placing them about 2 inches apart. I use baking stones and it works well.

Bake for 12-14 minutes. 12 minutes works for me and my oven. They should look a little under baked when done. Remove the cookie sheets from the oven. Let cookies sit on the baking sheets for about 5 minutes then transfer cookies to a rack to finish cooling.