• 2 cups flour,

• ½ tsp baking soda

• ½ tsp salt

• ¼ cup melted unsalted butter

• ½ cup melted infused butter,

• 1 cup packed dark brown sugar

• ½ cup white sugar

• 1 tbsp vanilla extract

• 1 egg, 1 egg yolk

• 2 cups chocolate chips, optional- can add ½ cup of freshly toasted walnuts or pecans (350° for about 10 minutes is usually good for most nuts, elevates the flavours in all baked goods.)

Preheat oven to 325°F (165°c) line cookie sheet with parchment paper. Sift together flour, baking soda, and salt; set aside. In a medium bowl, cream together the butters and sugars until fluffy and well blended with a hand mixer. Add in the vanilla, egg, and egg yolk and beat until super fluffy and light. (Usually about 3 minutes) mix in the flour mixture with a wooden spoon until just blended. Add chocolate chips, (and nuts if you are using them) Using a ¼ cup measure, drop cookie dough onto cookie sheets. Six cookies per sheet they need room.

Bake about 16 minutes until edges are lightly toasted. Let cool a couple minutes before using a spatula to transfer them to a wire rack to cool.