2 cups plus 2 TBSP flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (1 1/2 sticks) melted and cooled
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/2 cup chocolate chips (milk chocolate, semi-sweet or white)
1. In a medium bowl, whisk together your dry ingredients. Set aside.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your chocolate chips to taste, adding more if you prefer your cookies with extra chocolate.
4. Scoop out batter using a 1/4 measuring cup. Divide dough into two smaller balls and place on a greased or parchment-lined cookie sheet. Bake in a preheated 325 degree oven for 14-16 minutes. Allow to cool on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.