Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, whisk together the 115g melted butter, 150g brown sugar, and 50g white sugar until smooth.
  2. Beat in 1 egg and 1 egg yolk, then stir in 10ml vanilla extract until the mixture looks glossy and velvety.
  3. In a separate medium bowl, whisk together 250g all-purpose flour, 5g baking soda, and 3g fine sea salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks of flour remain.
  5. Fold in 255g semi-sweet chocolate chips by hand.
  6. Cover the dough and refrigerate for 2 hours.
  7. Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough (about 2 tbsp each) onto the sheets, spacing them 2 inches apart.
  9. Bake for 9–11 minutes; remove when the edges are just golden but the centers still look slightly underbaked and soft.
  10. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.