Pure Deliciousness in Cookie Form

Here's a chocolate chip cookie to die for! I tweaked the recipe from a bunch of sources, including, but not limited to, Martha Stewart, a Ghirardelli chocolate wrapper, and FoodNetwork.com.

2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter room temperature*
1 1/4 cups packed brown sugar
3/4 cup sugar
1 egg
1 egg yolk
2 tablespoons milk or cream or half & half
2 teaspoons vanilla extract
1 12 oz. bag of semi-sweet chocolate chips

Preheat oven to 375 degrees.

Sift dry ingredients together (flour, salt, and baking soda), and set aside.

*Set out butter 30-45 minutes before use for easy mixing

Cream butter till soft in a stand or hand mixer, and then add both sugars till lightened in color and fluffy. Gradually mix in egg & egg yolk, milk, and vanilla. Mix till combined.

Slowly add in all but 1/4 cup of the flour mixture. Mix till just combined, then turn off mixer and stir in rest of flour and chocolate chips.

Chill dough for 30 minutes and lick the beaters. Drop heaping tablespoons of dough two inches apart on a greased or parchment paper-covered cookie sheet.

Bake for 8 minutes if you want delicious melty cookies, or 9-12 minutes for non-mouth burning but delectable cookies. Let cool 5 seconds before diving in and burning your mouth with hot gooey chocolate. Or be responsible and let cool for a respectable amount of time. Enjoy with milk, coffee, or Kahlua.

But if you just want to eat the cookie dough...