📖 Instructions

1. Melt the butter: In a microwave-safe bowl, melt the butter until its just melted but not hot. This is crucial for achieving that chewy texture we're after. Let it cool slightly – you don't want to cook the eggs later!
2. Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. The mixture should be smooth and creamy. This is where patience pays off – don't rush it!
3. Add egg and vanilla: Beat in the egg and egg yolk, one at a time, until fully incorporated. Then, stir in the vanilla extract. It's tempting to add more vanilla, but trust me, the amount listed is just right. Don't skip the extra egg yolk! It adds richness.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the dough, preventing any pockets of overly salty or bitter flavor.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this can lead to tough cookies. A few streaks of flour are okay at this stage. This is super important, take note.
6. Add chocolate chips: Fold in the chocolate chips until evenly distributed throughout the dough. I like to use a mix of semi-sweet and milk chocolate chips for a balanced flavor, but feel free to use your favorite kind!
7. Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This allows the gluten to relax and the flavors to meld together, resulting in a more flavorful and chewy cookie. Don't skip this step; its crucial. I usually chill for 2 hours or overnight!
8. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes for easy cleanup. I prefer parchment paper over silicone baking mats for cookies.
9. Scoop and bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform cookies or just use a spoon. I use an ice cream scooper! Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Dont overbake!
10. Cool and enjoy: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and soft. Enjoy! I like to eat mine while they're still warm from the oven with a glass of milk. YUM!