🍪 🍫Ingredients :
Âľ cup salted butter, melted and cooled slightly
1 cup brown sugar, packed
½ cup granulated white sugar
1 tablespoon vanilla extract
1 large whole egg
1 large egg yolk
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
2 cups semi-sweet chocolate chips
Instructions
Preheat and prepare pans – Set your oven to 325°F. Line two large baking sheets with parchment paper. Do not grease the paper.Combine wet ingredients and sugars – In a large mixing bowl, use an electric hand mixer or stand mixer with the paddle attachment. Add the melted (but not hot) butter, brown sugar, and granulated sugar. Beat on medium-high speed for 2–3 minutes. The mixture should look lighter in color and feel somewhat smooth between your fingers, with very little graininess.Add vanilla and eggs – Add the vanilla extract, the whole egg, and the extra egg yolk. Beat again on medium-high speed until the mixture is uniform and slightly thickened, about 30 seconds. Scrape down the sides of the bowl with a spatula.Incorporate dry ingredients – In a separate small bowl, whisk together the flour, baking soda, and sea salt. With the mixer on low speed, gradually add the dry mixture to the wet mixture. Mix only until the flour disappears and a soft dough forms. Do not overmix.Fold in chocolate chips – Remove the bowl from the mixer. Using a large spoon or spatula, fold in the chocolate chips until evenly distributed throughout the dough.Portion the dough – Using a ¼‑cup measuring cup or a large cookie scoop, scoop the dough into balls. You should get about 12 balls total. Place them on the prepared baking sheets, spacing them at least 3 inches apart (they will spread significantly).Bake – Bake one sheet at a time on the middle rack for 15–17 minutes. The cookies are done when the edges are lightly browned and the centers still look slightly underdone and soft. Do not wait for the centers to look fully baked.Rest on the baking sheet – Remove the pan from the oven. Let the cookies rest on the hot baking sheet for exactly 5 minutes. This allows them to finish setting up without becoming hard.Cool completely – After 5 minutes, transfer the cookies to a wire rack to cool completely. They will continue to firm up as they cool, but the centers will remain chewy.