3/4 C Unsalted melted butter
1/2 C Granulated sugar
1 C Dark Brown sugar
1 tbsp. Vanilla extract
1 Whole egg
1 Egg yolk
2 C Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 C Regular chocolate chips
1 C Mini chocolate chips
1. Preheat the oven to 325 degrees. In a mixing bowl, combine the melted butter and both sugars. Mix for 1 minute.
2. Add the vanilla extract and eggs to the bowl and continue to mix for 5 minutes while preparing your dry ingredients.
3. In the meanwhile, sift together the flour, salt and baking soda. I prefer sifting my dry ingredients onto a sheet of parchment to easily pick up and pour into the bowl. This is of course is optional, do whatever works best for you.
4. After about 5 minutes, the batter should have almost doubled in volume and turned a couple of shades lighter, almost resembling peanut butter. At this time add your flour mixture to the batter and mix until just combined (less than a minute).
*We want a tender cookie, so try not to over-mix. As soon as the flour is fully incorporated, it's ready.*
5. Lastly incorporate your chocolate chips into your dough by hand. Scoop onto a cookie sheet lined with parchment paper or a silicone mat. For best results, use an ice cream scoop. This way each cookie will cook evenly and be uniform in size. Bake for 15 minutes or until the edges are lightly browned.
6. When ready, allow the cookies to sit for 5 minutes before transferring them on a cooling rack. To keep soft when storing, place the cookies in an air tight container. Don't refrigerate unless you'd like a crunchier cookie.