Chocolate-LOADED Chocolate Chip Cookies

Now THESE are a true chocolate chip cookie. There is a 4:2 ratio of chocolate chips to cookie dough; this means that there is twice as many chocolate chips as there is dough. Talk about deliciousness.
Here we go, let's get you started on these cookies!

What you need:

1 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter at room temperature

1/2 cup [a little bit extra doesn't hurt] packed brown sugar

6 tablespoons (random, I know) granulated sugar

1 large egg
1 teaspoon vanilla extract
4 cups (24 ounces) semisweet chocolate chips

Now for the fun:
1. Position a rack in the middle (or upper half) of the oven. Preheat oven to 350°.
Line a baking sheet with parchment paper [if no parchment paper is available, use foil, and grease with cooking spray. Also, when using foil, make sure the oven rack is placed in the upper half of the oven because the foil can burn them easily if they're too close to the heat].

2. Sift the flour, baking soda, and salt into a medium bowl and set aside (sorry, no picture for this one). :)

3. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.

4. Add the egg and vanilla and mix until blended. The mixture may look slightly curdled, but no worries; this will be resolved in the next step.

5. On low speed, add the flour mixture, blending it until it's thoroughly mixed.

6. NOW, mix in all the chocolate chips!!

Oh wait, where'd all the dough go?

Found it!!

7.  Heap tablespoon fulls of dough onto the prepared baking sheets, about 3 inches apart. Bake until the edges are lightly browned and the centers are golden, about 13-15 minutes.

8. Cool the cookies on the baking sheets for 10 minutes. Don't worry about the slight flattening of the cookies; as sad as it is, it happens. Use a metal spatula to transfer cookies to a wire rack and let cool completely [I say don't let them cool all the way before you eat them, because they are best gooey and hot right out of the oven!].