Ingredients
Method
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes until well combined and creamy.
- Add the egg yolk and vanilla extract, mixing until fully combined. Stop to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt, and mix on low just until combined. Then, mix in the semi-sweet chocolate chips on low speed until evenly distributed.
- Cover the bowl tightly and place in the freezer to chill for 10 minutes.
- Using a 1.5-tablespoon cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the tops are set.
- Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to one week. To freeze the dough: scoop into balls on a parchment-lined sheet, freeze for 1-2 hours, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls for an extra 1-2 minutes. To freeze baked cookies: cool completely, then store in a freezer bag for up to 3 months; thaw at room temperature before serving. For a fun twist, swap the semi-sweet chips for white chocolate chips and macadamia nuts, or try mini M&M's with chocolate chips. Don't overmix the dough after adding the flour to keep the cookies tender. Chilling the dough is essential to prevent spreading and ensure chewy centers.