Table of Contents
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Ingredients
- 4 tablespoons unsalted butter 56g, very soft with some melted spots (see notes)
- 3 tablespoons granulated sugar 38g
- 3 tablespoons light or dark brown sugar 38g
- 1 large egg yolk 19g
- ¾ teaspoon pure vanilla extract
- ⅔ cup all-purpose flour 86g, spooned and leveled
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chocolate chips plus extra for topping
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, combine the butter and both sugars using a silicone spatula, stirring for at least one minute until well blended. Add the egg yolk and vanilla, stirring until smooth.
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Sprinkle the flour, baking soda, and salt over the butter mixture, then stir until just combined. Fold in the chocolate chips.
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Scoop dough into mounds of about 2 tablespoons each, placing them a few inches apart on the baking sheet. You should have 5-6 dough balls. If desired, press a few extra chocolate chips onto the tops of the dough balls for added texture.
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Arrange the dough balls to be higher rather than wider, which helps prevent them from spreading too much.
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Bake for 9-12 minutes, until the edges start to turn golden brown and the centers are slightly under-baked.
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Transfer the baking sheet to a wire rack to allow the cookies to cool and firm up before serving.