THIS IS MY KEEPER enjoy it with a tall glass of milk...
Preheat oven 325F
Makes about 3 dozens
2 cups plus 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. margarine, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla
1 1/2 cups mini chocolate chips
Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. By hand, mix margarine and sugars until combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat just until combined. Stir in chocolate chips.
Roll a tablespoon for small cookie or two tablespoon for large cookie into a 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.
