Ingredients
1 cup (225g) unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 1/2 cups (315g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270g) chocolate chips or chunks
Instructions
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Cream the butter and sugars together until light and fluffy.
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Beat in the egg, extra yolk, and vanilla extract.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture.
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Fold in the chocolate chips.
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Scoop the dough into balls and place on prepared baking sheets.
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Bake for 10–12 minutes, until edges are golden and centers are soft.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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Chill the dough for 30 minutes before baking for thicker cookies.
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Use a mix of chocolate chips and chopped chocolate for varied texture.
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Slightly underbake for that soft, gooey center.
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Sprinkle with sea salt before baking for a bakery-style finish.
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Store in an airtight container for up to 5 days, or freeze dough for future baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes