2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups Guittard milk chocolate chips
1.) Whisk flour, baking soda, and salt together in a medium bowl and set aside.
2.) In an electric mixer, mix together butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until blended. Gradually add dry ingredients into electric mixer and mix until thoroughly blended.
3.) Let dough chill in refrigerator for at least 30 minutes.
4.) Preheat oven to 350 degrees Farenheit. Roll 1/4 cup of dough into balls and set out on non-stick pan. Bake for 15-18 minutes. Let cool on the pan before transferring to cooling racks.
Recipe adapted from Brown Eyed Baker’s “Thick and Chewy Chocolate Chip Cookies”.