Chocolate Chip Cookies

Ingredients:

• 1 3/4 of AP flour

• 1 cup of brown sugar

• 1/4 cup of white sugar

• 1 egg + 1 egg yolk

• 3/4 cup of unsalted butter; melted

• 1 tbsp of vanilla extract

• 3/4 tsp baking soda

• 1 tsp of kosher salt

• 1 cup (1/2 a bag) of semi sweet chocolate chips

In a medium sized bowl, whisk together the flour, salt and baking soda. Set aside.

Using a stand mixer, with the paddle attachment, cream the melted butter and brown and white sugars together until you have a thick paste. Add in the egg, egg yolk and the vanilla and mix again.

Pour in half of the flour mixer to the wet mixture and combine well. Add the other half and mix again.

The dough should be thick and sticky.

Pour in the chocolate chips and mix with a plastic spatula or wooden spoon.

Put the dough in the refrigerator for 1- 2 hours. I personally will make this dough in the morning and make the cookies before dinner. The longer they set up in the refrigerator, the less they will spread out in the oven.

When you are ready to bake your cookies, preheat your oven to 375F and line some baking sheet with parchment paper.

Roll the cold dough into small 1 inch balls and place on the baking sheet.

Bake for 11 minutes and then remove from the pan to let cool.