These have to be probably the best chocolate chip cookies I’ve ever made. That’s saying a lot because I’ve made a lot of cookies in my day. These are the perfect semi smooth with a little crunch chocolatly deliciousness ever. My mouth is watering just writing this.
So without further adue here you are:
* 2 cups all-purpose flour
* ½ teaspoon baking soda
* ½ teaspoon salt
* ¾ cup unsalted butter, melted and slightly cooled
* 1 cup packed brown sugar
* ½ cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Roll into about 1 inch balls, depending on how big you want cookies.
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.