I am craving the simple pleasure of these wonderful cookies. I now need to make a dinner plan that ends with these.
2 cups all-purpose flour (I have been getting good results with white whole wheat, but I wouldn't call them "perfect")
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup mini chocolate chips
1/2 cup dark chocolate chunks
Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or silpat.
Whisk together the flour, baking soda and salt; set aside.
In your mixer bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Big cookies really are better, if you like the middle chewy. But smaller cookies do work fine. I often do them smaller so they fit in the bento boxes.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are just lightly toasted. They should not be done yet. Cool on baking sheets for a 3-5 minutes before transferring to wire racks to finish baking and cool completely on the racks.
What makes this recipe work? A few things.... the extra egg yolk, the ratio of more brown to white sugar, the large size, the different size and weight of the chips which helps them to settle evenly, and the baking that continues outside the oven on the hot cookie sheets.