Perfect Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 15

Cook Time: 12

Total Time: 27

Ingredients

12 tablespoons (170 g) (1 1/2 sticks) butter, melted and cooled slightly
1 cup (212 g) packed light brown sugar
½ cup (106 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 ¼ cups (320 g) all-purpose flour (see note)
½ teaspoon table salt
½ teaspoon baking soda
2 cups (340 g) semisweet or milk chocolate chips

Instructions

Preheat oven to 350 degrees F. Make sure an oven rack is in the center of the oven. Line several baking sheets with parchment paper.
In a medium bowl, combine the melted butter, brown sugar, and granulated sugar together until well-combined.
Add the egg, egg yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes.
Add the flour, baking soda, and salt and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined (don't over mix).
Scoop the dough into heaping tablespoons (I use a #40 cookie scoop) and place a couple inches apart on the prepared baking sheets. Optional: roll the cookie dough into smooth balls.
Bake the cookies for 10-12 minutes. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Notes

Flour: the original recipe (posted in 2008) called for 2 1/8 cups flour. Over the years, I've started making the cookies with 2 1/4 cups flour (just two tablespoons more) and love the result, so I've updated the recipe to reflect that. If you prefer the original, stick with 2 1/8 cups flour.

Freezing: the baked cookies freeze very well (I place the baked and cooled cookies in freezer ziploc bags, seal and freeze). The cookie dough (shaped into balls) can also be frozen. When ready to bake, the cookie dough can be baked from frozen - add 1-3 minutes onto the baking time.

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