Ingredients:
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (1½ sticks) unsalted butter, melted and slightly cooled
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk (room temp)
• 2 tsp pure vanilla extract
• 1 ½ cups semisweet or dark chocolate chips
⸻
Instructions:
1. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Combine wet ingredients:
In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
Beat in the egg, egg yolk, and vanilla until creamy and well-blended.
4. Add dry to wet:
Slowly stir the flour mixture into the butter mixture until just combined (don’t overmix).
5. Fold in chocolate chips.
6. Scoop dough:
Drop about 2 tablespoons of dough (or use a medium cookie scoop) onto the baking sheet. Leave space between cookies.
7. Bake for 10–12 minutes — until edges are lightly golden and centers still look a little soft.
8. Cool:
Let cookies rest on the baking sheet for 5–10 minutes before transferring to a rack.
Tips for Extra Chewiness:
• Use more brown sugar than white (it adds moisture).
• Don’t overbake — pull them out when they still look slightly underdone.
• For bakery-style texture, chill the dough for 30 minutes before baking.
ADVERTISEMENT
