Chocolate Chip Cookies

This came from Nigella's cookbook

• Ready In: 30 mins
• Serves: 5

Ingredients

• 10  tablespoons unsalted butter
• 2⁄3 cup light brown sugar
• 1⁄2 cup  superfine sugar (white)
• 2  teaspoons vanilla extract
• 1  egg, refrigerator cold
• 1  egg yolk, refrigerator cold
• 2  cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1 (11 1/2ounce) bag  milk chocolate chips
• 1  large  cookie, sheet

Directions

1. Preheat the oven to 325°F Line a cookie sheet with parchment paper.
2. Melt the butter and let it cool a bit.
3. Put the brown and white sugars into bowl, pour the slightly cooled, melted butter over them and beat together.
4. Beat in the vanilla, the cold egg, and cold egg yolk, until the mixture is light and creamy.
5. Slowly mix in the flour and baking soda until just blended, then fold in the cookie chips.
6. Scoop the cookie dough in to a ¼ cup round ice cream scoop and drop onto the prepared sheet, plopping the cookies down about 3 inches apart.
7. You will need to make these in 2-3 batches, keeping the bowl of cookie dough in the refrigerator between batches.
8. Bake 15-17 minutes in the preheated oven, or until the edges are slightly toasted. Let cool on the cookie sheet for 5 minutes before transferring to wire racks to cool completely.
9. (can be made up to 3 days ahead and stored in airtight container will keep for 5 days).