Chocolate Chip Cookies, round 2

This recipe has definitely made its way around the blogosphere and after Thursday's disaster of a chocolate chip cookie attempt, the girls and I gave this recipe a shot:

The BEST Chocolate Chip Cookies
found on Good Things Catered, courtesy of ATK

Ingredients:
2 cups plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 C brown sugar, packed
1/2 C granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 C semisweet chocolate chips

Directions:
-Adjust oven racks to upper and lower-middle positions and heat oven to 325. Line cookie sheets with parchment paper
-Whisk dry ingredients together; set aside
-With electric mixer, or buy hand, mix butter and sugars until thoroughly combined
-Add dry ingredients and beat on low speed until just combined. Stir in chips
-Roll scant 1/2 cup dough into a ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves at 90 degrees and, with jagged surfaces facing up, place formed fough onto cookie sheet, leaving ample room between each ball (OK, not going to lie, we just used a cookie scoop. It was way less messy since I was working with a 12 and 10-year old)
-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 (about 18 minutes)
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool

This is now becoming my go-too recipe for chocolate chip cookies! Freakin' amazing.