PANERA COPYCAT COOKIES-HUGE WITH A CRISP OUTSIDE AND SOFT CENTER!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1-11 ounce bag mini chocolate chips

Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Let cool or the chips will melt.  Fold in all of the chocolate chips.  Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).

Preheat the oven to 350 degrees F. (I like to use the convection bake setting.)  Line cookie sheet with parchment paper.   To get the cookies thin & huge, flatten each mound into a large circle.  Bake 11-13 minutes. Eat immediately Cool on sheets.