Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk to ensure well combined.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, extra egg yolk, and vanilla extract to the butter-sugar mixture, and beat until well incorporated.
- Gradually add the dry ingredients, mixing just until combined. Gently fold in the chocolate chips.
- Drop spoonfuls of dough onto a lined baking sheet, spacing appropriately. Bake at 350°F (175°C) for 10-12 minutes until golden brown. Cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For freezing, wrap cookie dough or baked cookies tightly to avoid freezer burn.
- Feel free to substitute semi-sweet chocolate chips with your choice of chocolate.
- If at elevations above 10,000 feet, reduce sugar and increase flour slightly to adjust texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg