Instead of drowning in my end of summer sorrows, I thought I would embrace the time we have left with a week full of s’mores! Yes, ooey, gooey s’mores recipes will be the focus of this week. I am super excited about these recipes because they are all amazingly delicious; plus, what dessert screams summer more than a s’more?

First on the list are these huge, decadent, fabulous cookies from Jenny, of Picky Palate. The minute I saw these cookies on Jenny’s site, I knew I had to make them. Not to mention, they were the perfect reason to pull my muffin pan out from storage. Yes, I have a storage area specifically designated for pans because I have an illness that requires me to spend money on any type of specialty pans that I can get my stubby fingers on!

As I said earlier, these cookies are huge and decadent were the perfect ending to an amazing meal prepared on the grill! We even got a little crazy and toasted some marshmallows to sandwich between two cookies! I hope you enjoy this perfect summer recipe as much as we did! Thanks so much to Jenny for sharing this recipe. If you haven’t been to Jenny’s site, Picky Palate, head over there and check it out, it’s drool-worthy!

I headed back to Lisa’s blog and read through her Chocolate Chip Walnut Cookie recipe. I used this as my base and tweaked it a bit, of course leaving out the walnuts for Brian. The results were absolutely amazing…especially after leaving the dough in the fridge overnight. These are now Brian’s favorite chocolate chip cookies, making the Extraordinary Chocolate Chip Cookies fall down a notch to second place.

Do they compare to Levain’s Chocolate Walnut Cookies? Again, I have no clue because I have never tasted one… maybe I need to order some Levain cookies so I have a baseline to compare to? Honestly this recipe is so impressive I really don’t care if they are an accurate copycat or not!
If you have a chocolate chip cookie connoisseur in your family, definitely give this recipe a try…they are huge, gooey and chocolatey, so really what’s not to love?

Note: There is a print link embedded within this post, please visit this post to print it.

I certainly did not come up with these giant cookies on my own; they are a copycat recipe for one of Levain Bakery’s legendary 6 ounce cookies.  Levain Bakery has a fabulous reputation and is hot spot in Manhattan serving up a variety of baked goods from rustic breads to their signature 6 ounce Chocolate Chip Walnut Cookies. These cookies get a lot of buzz,  if you don’t believe me, simply do a quick google search, you’ll be inundated with cookie chatter and many copycat attempts of their secret recipes.

If you watch the Food Network, Levain Bakery has been featured on numerous shows such as The Best Thing I Ever Ate, Throwdown with Bobby Flay and Roker on the Road. If you want more info on Levain Bakery, check out their website and bask in all things delicious!

A quick search for a Levain knock-off led me to Lisa’s blog, Parsley, Sage, Desserts and Line Drives. Lisa’s site is full of delicious food and baseball. Lisa’s recipe looked fantastic, so I headed into the kitchen and got my bake on! I decided to tweak Lisa’s recipein an attempt to construct Levain’s Chocolate Chocolate Chip Cookies. I have been slightly obsessed with this cookie since I first laid my eyes upon it’s ooey gooey center on a recent episode of, The Best Thing I Ever Ate. When Rocco Dispirito broke one of the babies is half…I was immediately smitten!

I actually weighed out the cookie dough and ended up with 9 four ounce cookies. A scale definitely comes in handy, but you can totally eyeball it if you don’t have a scale. If your kitchen is lacking this essential tool, you should should check out the giveaway I am hosting for a brand spanking new EatSmart™ Precision Pro – Multifunction Digital Kitchen Scale.

How do they taste? Well, I have never experienced the pleasure of eating an actual Levain Bakery cookie; however, this knock-off was pretty tasty. I must admit we enjoyed them much more the day they were baked as opposed to the days that followed. Lisa recommends tossing these in the microwave for 5-10 seconds to refresh them…I can attest to this trick! I think I will attempt to make Lisa’s Chocolate Chip Walnut Cookies next just sans the walnuts! Have a fabulous day and don’t forget to enter to win yourself a new scale!!

In the quest for perfection, I am always willing to try a new chocolate chip cookie recipe in the hopes of finding “the one.” This recipe is from the Scharffen Berger book, The Essence of Chocolate and was contributed to the book by Joanne Chang. This book has over 100 delectable recipes ranging from sweet desserts like Cocoa Caramel Panna Cotta to savory dinner selections such as Chile-Marinated Flank Steak.

The vast array of recipes come from the company’s files and from chefs including Flo Braker, Jim Dodge and Thomas Keller. Just flipping through this lovely compilation of chocolate recipes will bring a smile to your face and a serious chocolate craving!

These cookies are easy to prepare and turn out with a good texture from the bread flour. The have slightly crisp outside while the center maintains a nice chewy texture. Although they are not the best chocolate chip cookies I have made, we definitely enjoyed them. Brian said they tasted like sugar cookies with delicious chunks of chocolate and his co-workers gobbled them up in no time flat!

Looking for chocolate chip cookie perfection? Check out my current faves:
New York Times Chocolate Chip Cookies
Extraordinary Chocolate Chip Cookies

Are you looking for a cute, last minute gift idea that can be whipped together in just a few minutes? The clock is ticking down to Christmas, so I am going to squeeze in one last post for all you procrastinators out there. This post will show you how to make a quick and fun gift that would be great for anyone on your list…especially the ladies that love to do some baking!

Although these cookie recipes in a jar have been around for years, I have never actually assembled one until now. The process is super easy and the Domino Sugar site has the recipes, method and gift tags with the instructions all ready for you with the click of your mouse.

Let’s get started, here is what ya need:

Chocolate Chunk Cookie Mix in a Jar from: Domino Sugar

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firmly packed Domino® Light Brown Sugar
1/3 cup Domino® Granulated Sugar
1 cup (6-oz pkg.) semi-sweet chocolate chunks or chocolate chips
1/2 cup chopped pecans or walnuts

1 glass, canning jar; 1 quart size (I picked mine up at Micheals)
fabric or tissue paper
ribbon
Gift tag (can be printed directly from Domino Sugar)

Directions:
Combine flour, baking soda and salt in a small bowl. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly and clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

If you are not digging the tags on the Domino site, simply cut and paste the following directions and create your own!

Attach these instructions to the jar:
1. In large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg, 1 teaspoon water and 1/2 teaspoon vanilla until light and fluffy.
2. Add contents of jar and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
3. Bake at 375°F for 8-10 minutes or until lightly browned.
Makes about 3 dozen cookies

Seriously…how easy was that? Now go raid your pantry and make this special holiday gift for someone special…I am guessing they will love it! Have a fabulous day!

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I have said it before, and I will say it again…I rarely make dessert recipes twice. There are just so many I want to try and so little time…however, there are certain recipes that are so tasty and receive such high praise, I just have to make them over and over. This week I will be showcasing two or three of those crowd pleasing recipes for you to read, review and make. Then you can just sit back, nibble a cookie and let your ego get enormous from all of the compliments you will receive!

The first recipe I will share with you is from bettycrocker.com and is for Extraordinary Chocolate Chip Cookies. I do not fling the word “extraordinary” around on a regular basis, because in my opinion it can be a pretty lofty claim especially in regards to baked goods, but believe me when I say that these are indeed extraordinary! Now I know that chocolate chip cookies can be a very personal thing because of texture preferences, but these really seem to please the vast majority of chocolate chip cookie eating peeps. Well, except those weird people that are partial to flat, crispy cookies…you know who you are!!! Make these cookies once, and I guarantee you will make them again! Thanks for stopping by and have a fabulous day!
Extraordinary Chocolate Chip Cookies
from bettycrocker.com

Ingredients
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

Method
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

As I was cleaning out my pantry the other day, I realized that I had a bag of peanut butter and chocolate swirl chips. I have no idea when or why I bought them, my guess would be I had some grand plan for them that lacked a great deal of follow through. Since they were lurking in the depths of the pantry smashed between a bottle of red wine vinegar and a can of fat free ravioli, I figured it was time to put them to good use. I did a little searching and came across a recipe on allrecipes that looked very familiar, but I could not figure out why. Then as I was making the dough, it hit me! I made these back in May when I ran out of butter and subbed butter flavored Crisco instead. This time around I followed the recipe which called for all butter and the results definitely surpassed the Crisco version. These cookies bake up beautifully and stay very fresh for several days when stored in a sealed container. This recipe has a great combination of flavors that is sure to please the Cookie Monster in your life. Seriously, what can be better than Oatmeal, peanut butter and chocolate? Have a great day and thanks so much for stopping by!

Oatmeal Peanut Butter Chip Cookies
adapted from allrecipes
makes: about 18 cookies

Ingredients
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract (I used Beanilla Vanilla Paste)
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup peanut butter and chocolate swirl chips (your favorite chocolate chip will be just fine)

Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.
3. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

If you follow my blog, you may remember that I have a thing for cheesecake. It’ s textural thing for me…the thick and creamy filling and crunchy, buttery crust is just a magical combination. Since I was announcing the givewaway winners in this post, I wanted to provide you with another recipe that utilizes vanilla beans. I made an orange version of this cheesecake back in April for the Daring Bakers Challenge and the results were absolutely delicious. This recipe uses heavy cream in the cheesecake base which imparts a fluffier texture than my other recipe that uses sour cream. The added Beanilla vanilla bean takes the cheesecake into the realm of pure foodie bliss due to it’s amazing taste, aroma and gorgeous black flecks. If you are looking for an amazing cheesecake, look no further and give this one a try! I topped this with a homemade bluberry sauce which can be found by clicking here.

Now for the winners…
The 40 vanilla beans goes to Smitten Sugar!
The 5 vanilla beans and vanilla paste goes to Megan of Delicious Dishings

Congratulations, Smitten Sugar & Megan!!!! I want to personally thank Beanilla for providing this awesome giveaway and also thanks to each and every one of you for entering and tweeting! I was so impressed with all of your recipes and comments that I am going to try a few out and post them on my blog…if I choose your recipe recommendation, I will send you 5 Beanilla Vanilla Beans, so stay tuned for the recipes!

Remember…even if you didn’t win, you can still save 10% at Beanilla’s website by entering the code “bakingaddiction” at checkout. Check out the site, I am certain you will be surprised how affordable these amazing beans are in comparison to grocery store beans! Vanilla Bean Cheesecake
adapted from: Abby’s Infamous Cheesecake

Abbey’s Infamous Cheesecake:

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
3 tbsp. / 24 g sugar
1 tsp. vanilla extract (I used Beanilla Vanilla Paste)

Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, and alcohol (if used) and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Notes/Tip: When I make cheesecakes I always try to use a waterbath; however, I have had issues with water seeping into my foil wrapped pan. This seepage has really pissed me off on a couple of occasions, so I decided to remedy the issue by placing the foil wrapped cheesecake pan in an oven bag before placing it into the water. I have also used crock pot liners and they worked just as well. I also let the cheesecake completely cool in the oven, this really seems to help with the cracks…in fact I have not gotten a crack since.

If you frequent my blog or follow me on Twitter, you may recall that I am trying to clean out my pantry and only bake using ingredients I have on hand! Well, let me tell ya, I am now down to some slim pickings. I am officially out of confectioners‘ sugar, nuts, light brown sugar, pure vanilla extract, chocolate chips and have a scant supply of cocoa powder, butter and white sugar! This recipe will probably be the last one I can make before hitting up the market this afternoon to restock the shelves. It is amazing how much space I was able to free up…I should have taken before and after pics! I found this recipe by using the ingredient search on allrecipes and let me tell ya it’s easy, requires minimal ingredients and bakes up some amazingly soft, chocolate cookies.

On another topic, I realized that my “blogoversary” is in 6 days…how time flies, I cannot believe I have been blogging for almost a year and that people actually read these posts on a regular basis! As a thank you to all of my readers, I will be posting a giveaway with random baking essentials such as cupcake liners, piping tips, sprinkles…etc. on Saturday, July 18th. Thanks again for taking an interest in my writing, recipes and photographs, you guys are fabulous!

Okay one more thing… I have been nominated for America’s Next Top Cookie on The Cookie Blog, I would love for you stop by and post a comment voting for me; Contestant #8, although I won’t be mad at ya if you fall in love with the butterfly cookies…I know I did!

That’s all for now, have a deliciously addictive day…now I am off to the market with a handful of coupons to re-stock my pantry and pick up some giveaway goodies!

Double Chocolate Chip Cookies
Adapted from: allrecipes
Makes 18 cookies (1 TBS each)

Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup semisweet chocolate chips

Method
1. Preheat oven to 350 degrees F.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Notes: I measured these using my 1 TBS cookie scoop, rolled them into balls and slightly flattened them with my palm. Once they came out of the oven, I added a few extra chips to the tops of each cookie.

If you follow me on twitter, you may remember me saying that I was on a mission to use up a bunch of stuff in my fridge and pantry before buying more items from the grocery store. Well this mission includes baking…I have set out to use all the coconut, nuts, sweetened condensed milk, peanut butter, baking chips, etc I have acquired in the past few months. Today’s recipe will be the first installment of my Clean Out the Pantry series! If you are at all like me, you see recipes, you pick up the ingredients, you make the recipes and then you are left with random odds and ends that never seem to amount to much. Well, that is where the allrecipes ingredient search and google come in mighty handy my friends. Just plug in what you have on hand, and they do the searching for ya…sift through the recipes and have dinner or dessert on the table in no time…with no extra trips to the grocery store.

I made these cookies BIG…exactly 2.1 ounces each measured out with my beloved digital scale. These cookies came out super delicious and were gobbled up by Bri’s co-workers and most importantly did not cost me any extra cash or trips to the grocery store! Stay tuned for my next Clean Out the Pantry recipe for Rocky Road Ice Cream!!! Have a fabulous day and thanks for stopping by!
Coconut, Pecan, Chocolate Chip Cookies
Adapted from Recipezaar
Yields approximately 18 cookies

Ingredients
2 cups all-purpose flour (280 gms)
2 tablespoons all-purpose flour (20 gms)
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
1 cup packed brown sugar (light or dark, 236 gms)
1/2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
1 cup of chopped pecans
3/4 cup sweetened flaked coconut

Directions
1. Place oven racks in the upper and lower 1/3′s of the oven.
2. Pre-heat oven to 325°F. (I baked these at 350°F)
3. Cover 2 large cookie sheets with parchment paper.
4. Mix flour, baking powder & salt in a bowl or bag and set aside.
5. Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla; mix until incorporated.
6. Add dry ingredients and mix until just combined.
7. Stir in chips, pecans and coconut.
8. Divide into 18 equal balls, a 2″ cookie scoop works just about perfectly, about 60 gms each (2.1 ounces). (After rolling the balls, I flattened them slightly with the palm of my hand)
9. EVENLY space 9 on each cookie sheet.
10. Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes. (Mine baked for 14 minutes)
11. Cool on sheets to maintain chewy texture.

On Thursday evening the boyfriend requested a “sweet snack” for the Cavs game. Since it was getting late, he had two options; brownies or cookies. He opted for cookies, so I debated a few recipes then settled on one for Peanut Butter Chocolate Chip Cookies. I rolled up my sleeves and headed into the kitchen at 8:00 PM. This recipe is easy, so he did not catch too much flack for the late night request. After I combined my dry ingredients, I opened the refrigerator door to grab the butter and realized that I had not one stick of butter. I did have a total of 4 tablespoons in random chunks, but that was not close to the amount I needed. Which leads me to the question, how the hell can someone with a baking blog run out of butter? I will tell you how…it’s because the boyfriend is always on my case about buying too much butter, sugar, flour, etc. So I have made an effort to streamline my stash in an attempt to clear out some space in the pantry and fridge. Apparently this attempt backfired and left me butterless. Luckily I had exactly the amount of butter flavored Crisco in my cupboard to complete to recipe. I finished measuring and mixing and used 1 TBS scoop to form the cookies. Well the finished products were comically shaped cookie balls. For the rest of the batches I flattened the top after scooping the dough onto my Silpat. This alleviated the cookie ball conundrum and the rest resulted in normal looking cookies…that were also quite tasty!

Peanut Butter Chocolate Chip Cookies
Yield: 30 cookies
Adapted from allrecipes

Ingredients
1/2 cup butter flavored shortening
1/2 cup white sugar
1/3 cup packed brown sugar
3/4 cup peanut butter (I used creamy, but chunky would be amazing!)
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Note: The original recipe is linked above and does call for butter…I am sure these are equally as delicious if not more so with butta!

For this week’s Tuesdays with Dorie installment, Beth of Supplicious decided on Chipster-Topped Brownies. This recipe sounded amazing to the boyfriend and he actually hounded me to make them for a day a two. I finally gave in on Sunday night and whipped these together while watching the Cavs game. I had read on the P&Q about problems with sinking chipster dough; however, my assembly worked without a hitch! I baked for 50 minutes; at this point, my knife was slightly streaky. When they came out of the oven I was shocked as to how much both components had risen and I thought for sure I would see some sinking as it cooled. After about 20 minutes of being on a cooling rack the Chipster-Topped Brownies were still quite poofy and the boyfriend ate a small piece while still warm. This warm portion would have been amazing topped with vanilla ice cream, but unfortunately we did not have any!

I let them sit on the counter overnight and cut them into squares the next morning. Now, let me tell ya, I rarely fall in love with desserts..I like to taste and send them away to friends and co-workers, but these my friends…these are delicious! I totally think the chipster topping makes these so delectable…it’s slightly crunchy and chewy and just irresistible! There is no question that I will make these again!
For the recipe, head over to Beth’s site or flip to pages 94-95 of Baking: From My Home to Yours! Thanks for visiting and have a scrumdiddlyumptious day!

Of all the things I whip up in my kitchen, the most requested baked good from the boyfriend is chocolate chip cookies. He loves them warm right out of the oven, but will happily consume them after they have been in the cookie jar for days. Being a food blogger, I cannot easily be convinced to make the same recipe twice; in fact, I rarely consider this to be an option. When the boyfriend gets a hankering for some chocolate chip cookies I immediately pull out the cookbooks or hit up the web in search for another recipe to try. This time I opted for a highly rated one from allrecipes and I actually made these exactly according to the directions except that I chilled the dough for several hours before baking. These cookies are BIG… they are chewy and they are very good. Last week I read this post on Ingrid’s blog which inspired me to make ice cream sandwiches. I simply slathered some softened vanilla ice cream between two cooled cookies then rolled the edges in sprinkles. In case ya noticed…my anal-ass self even matched the sprinkles to my ribbon just because I wanted them to look extra purty for y’all.
Have a scrumdiddlyumptious day and thanks for stopping by!

Don’t forget to keep checking back for a giveaway that is just around the corner!

Big, Fat, Chewy Chocolate Chip Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions
1. Sift together the flour, baking soda and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
3. Chill dough for at least two hours.

4. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. 6. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.