- Cooking Time:
- Preparation Time:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection).
- Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).
- Sift the flour, salt and baking soda and set aside.
- Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy.
- Add the sifted ingredients and mix until just blended.
- Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Oliver & Grandson's Cajun and Southern Creations
Happy Father's Day Day... Your Favorite RecipesSee More
Easy Graham Cracker Ginger Bread House
Pecan Almond MuffinsSee More