Ingredients

The following ingredients have 32 Servings
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp table salt
  • 1/2 cup salted butter* (cold and sliced)
  • 2/3 cups light brown sugar (very tightly packed)
  • 1 large egg + 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 1/4 cup semi sweet chocolate chips or morsels (plus extra for topping)

Instruction

  • Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
  • In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
  • In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
  • Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don't over mix. Add chocolate chips and mix on low speed just to incorporate; again, do not overmix. Use rubber spatula to fully scrape down sides/paddle. Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable; this shouldn't take long. (Typically, no chill time is needed if room temp is cool and dough is not overworked.)
  • Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets. Bake about 8 minutes or just until golden (keep remaining dough chilled while in between baking batches.) Cookies will seem under-baked, but will set upon cooling. Don't overbake. If desired, lightly press in a few extra chocolate chips on tops of hot cookies, purely for looks :) Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling.