This is by far THE BEST chocolate chip cookie recipe I have ever used.  My grandkids can attest to that!  Cook’s Illustrated Chocolate Chip Cookies.  1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), 1/2 tsp baking soda, 14 tablespoons unsalted butter (1 3/4 sticks), 1/2 cup granulated sugar (3 1/2 ounces), 3/4 cups packed brown sugar (5 1/4 ounces), 1 tsp table salt, 2 tsp vanilla extract, 1 large egg, 1 large egg yolk, 1 1/4 cups chocolate chips or chunks.  Heat 10 tablespoons butter in 10 inch skillet over medium high heat, about 2 minutes. Whisk flour and baking soda in medium bowl and set aside.  Continue cooking butter, swirling pan constantly until dark golden brown and has a nutty aroma - 1-3 minutes.  Remove skillet from heat, transfer browned butter to large heatproof bowl.  Stir in remaining 4 tbsp butter into hot butter until completely melted.  Add both sugars, salt, and vanilla to bowl with butter and whisk until fluffy.  Add egg and yolk and whisk until mixture is ...