Ingredients List:
2 cups plus 2 tablespoons of unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled*
1 cup packed brown sugar
1/2 cup granulated sugar
1 large whole egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
*melting and cooling the butter makes all the difference in this recipe!
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• preheat oven to 325F with rack centered
• line cookie sheets with parchment paper
• melt butter and set in fridge to cool but still liquid
• whisk flour, baking soda & salt in medium bowl
• in stand mixer with paddle beat butter and sugars at medium speed until smooth, 1 minute
• add egg, egg yolk & vanilla and beat on medium low until fully blended, 30 seconds
• scrape bowl as needed to incorporate
• add dry ingredients in quarters
• blend until combined, 30 seconds
• mix in chocolate chips
• work fast so as to not have dough warm
• divide dough into 18 portions about 1/4 cup each
• roll into ball and then tear ball in half
• now push two pieces back together with ruff edges facing up
• this makes those rustic craggy cookies!
• Place cookies on sheet 2 1/2 inches apart
• Bake 7 minutes then rotate for 7 minutes
• Bake until the cookies are golden, either lightly browned edges but the center is still puffy and soft, 15 minutes total
• Cool on the cookie sheet
These are the best cookies! Soft and chewy for days… if they last 🤣
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