Dad’s Chocolate Chip Cookie Recipe

• temps total: 11 minutes

Ingrédients

1 stick salted butter, room temperature (113g)

1/2 cup packed light brown sugar (110g)

1/4 cup white sugar (50g)

1 large egg + 1 egg yolk

1 teaspoon vanilla bean paste (extract works too)

1 1/2 cups all purpose flour (180g)

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped chocolate (i used dark chocolate bars and semi-sweet chips)

Optional: flaky salt for finishing

Instructions

Preheat oven to 350°F. Line baking sheet with parchment or silicone baking mat.

In a large bowl, combine butter, brown sugar, and white sugar. Cream together with a hand mixer. Add egg + egg yolk along with vanilla, mix until just combined.

In a separate bowl, mix flour, baking soda, and salt. Add to wet ingredients and mix by hand. Fold in chocolate. Doing this by hand prevents over-mixing.

Portion into 9-12 dough balls and bake for 10-12 minutes. They’ll still be soft and will look a little underbaked, but that means you did it right.

Variations to make it your own:

Browned butter - by simmering your butter over low heat until it browns, you’ll add a more complex, nutty flavor.

Rest the dough - by allowing your dough to rest in the fridge for 24 hours, you’ll improve the hydration, texture, and chew of the cookies. The main benefit of making chocolate chip cookies though, is they’re quick and easy. So while this kind of defeats the purpose, it’s worth trying so you can understand the impact of time.

Add walnuts - could be the move?