📖 Instructions

1. Melt the butter: In a microwave-safe bowl, melt 1 cup (2 sticks) of unsalted butter. Be careful not to overheat it; you want it melted but not bubbling. Let it cool slightly.
2. Combine sugars: In a large mixing bowl, whisk together the cooled melted butter, 3/4 cup packed brown sugar, and 1/2 cup granulated sugar until well combined. The mixture should be smooth and creamy.
3. Add egg and vanilla: Beat in 1 large egg and 1 egg yolk, one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract. This is where you should use a good quality vanilla. I'm tellin' ya, it makes a difference.
4. Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Make sure there are no lumps in the baking soda.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay.
6. Add chocolate chips: Stir in 2 cups of chocolate chips. I like using a mix of milk and semi-sweet for a more complex flavor. Don't be afraid to experiment!
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling is CRUCIAL. It prevents the cookies from spreading too thin.
8. Preheat the oven: When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup easier.
9. Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If you want them to look extra pretty, press a few extra chocolate chips into the tops of the dough balls.
10. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
11. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Try to resist eating them all immediately (I know it's hard!)
12. Enjoy!: Store the cookies in an airtight container at room temperature for up to 3 days. If they last that long!