📖 Instructions

1. Melt the butter: In a large, microwave-safe bowl, melt the butter in 20-second intervals, stirring in between, until fully melted. Be careful not to over-melt; you want it just melted, not boiling.
2. Add sugars: Whisk in the brown sugar and granulated sugar into the melted butter until well combined and smooth. This is key for that chewy texture!
3. Incorporate the egg and vanilla: Beat in the egg and yolk one at a time, followed by the vanilla extract. Make sure everything is fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and a better rise.
5. Gradually add dry ingredients to wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix; a few streaks of flour are okay.
6. Stir in chocolate chips: Fold in the chocolate chips (or chunks!) until evenly distributed throughout the dough. I like to use a mix of milk and dark chocolate for a richer flavor.
7. Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling prevents the cookies from spreading too much during baking and enhances the flavor.
8. Preheat oven: When ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
9. Scoop and shape the dough: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on each cookie to flatten it slightly.
10. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake; they’ll continue to set as they cool.
11. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.