The Perfect Chocolate Chip Cookie?

Chocolate chip cookies are a passion of mine.  I am very, very particular about what I like.  They better be big, chewy (with crispy edges), and not over done.  Oh, and they should have milk chocolate chips.  I finally found a 'perfect' chocolate chip cookie recipe, and I learned a life lesson.  This particular cookie is like finding a spouse-what is perfect to one person is just 'eh' to another person.  Can you believe that some people love cakey chocolate chip cookies?  And some people (who shall not be named) like crunchy?  I feel like I'm the only sane person left in the world.  If you are a crunchy or a cakey person, perhaps its best if you just stop reading now.  Head on down to the snickerdoodle post and we can stay friends.  If, on the other hand, you crave chewy, chocolaty deliciousness, then continue reading--and make these cookies!  

The 'Perfect' Chocolate Chip Cookie

(adapted from Best Big, Fat, Chewy Chocolate Chip Cookie)

4 Cups flour

1 tsp. baking soda

1/2 tsp. baking powder

3 sticks butter (salted)

2 Cups brown sugar

1 Cup white sugar

1 1/2 Tbs. vanilla extract

2 eggs

2 egg yolks

3 Cups milk chocolate chip (Ghirardelli or better produces the best results)

Preheat your oven to 325° and line baking sheets with parchment (baking spray will work in a pinch).  Whisk dry ingredients together in a bowl.  In a separate bowl, melt the butter and let cool.  Use an electric mixer to beat the butter and sugars together until smooth and creamy.  Beat in the eggs one at a time and then add the vanilla.  Beat the dry ingredients in on low speed 1 cup at a time.  Stir in the chocolate chips by hand.  Use a large cookie scoop or a 1/8 Cup measuring cup to scoop cookies onto tray.  Leave 3 inches between cookies.  Bake for 15-17 minutes.  Cool completely on trays.