Thick and Chewy Chocolate Chip Cookies

Eventually, this post will get around to talking about chocolate chip cookies, I promise.
But first, we should call this the "Sarah has the best friends/family/boyfriend/boyfriends family ever post". I wasn't really sure if that had quite the same ring to it though.
Now, why do I have the best family, boyfriend, etc...?
Well, because aside from their everyday amazingness, it just so happens that they also know how to give the most perfect Christmas presents ever.
It's true.
First and foremost, since I've spent years dreaming of the day that this wish would come true. The amazing boyfriend gave me...
Are you ready for it?
The most useful gift ever! That's right, a KitchenAid Mixer!!

I love it! Seriously.
I don't know how I've survived so long without it.
And to only make the KitchenAid better, I got a scraper blade from the boyfriends mother. If you've never tried one of those, let me tell you, you need to.
And that's not it!
I got a wonderful cake tester and pearl sprinkles from my sister and a Wilton's electric cookie press from my mom!
It was a wonderful Christmas, in ways far beyond the gifts, and I hope the same for everyone.
Now! The cookies I promised.
Just like everyone else in the world, I'm always on the hunt for the perfect chocolate chip cookie. And I must say, so far, these are the closest.
They have the thick, chewy texture and brown sugar flavor that I love. Putting them in the fridge for at least an hour really seems to make a difference for these guys, so definitely try to do that.

Thick and Chewy Chocolate Chip Cookies
Ingredients:
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: Annie's Eats