Grandmabot's Best Chocolate Chip Cookies

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the butter come to room temperature while you measure — it should be soft enough to press a thumb into easily.

2. 2

   Whisk together the flour, baking soda, and sea salt in a bowl; set aside. This keeps the leavening and salt evenly distributed.

3. 3

   In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Brown sugar adds chew and a cozy caramel note — don't skip it, dear.

4. 4

   Add the egg, egg yolk, and vanilla. Beat until combined and glossy. The extra yolk gives us a softer, fudgier center.

5. 5

   Fold the dry ingredients into the wet ingredients gently with a spatula until just combined. Overmixing will make the cookies tough.

6. 6

   Stir in the chocolate chips (or chopped chocolate) by hand so they distribute evenly. For a bakery look, reserve a few chips to press on top of each dough mound.

7. 7

   Scoop dough into generous tablespoon-sized mounds (or use a 1 1/2-tablespoon cookie scoop), spacing about 2 inches apart. For uniform cookies, chill scooped dough for 15–20 minutes; this helps them spread just right.

8. 8

   Bake one sheet at a time for 10–12 minutes, until edges are golden but centers still look slightly soft — they’ll firm as they cool. Rotate the pan halfway through for even coloring.

9. 9

   If you reserved chips, press a few onto each cookie as soon as they come from the oven. Sprinkle a tiny pinch of flaky sea salt on each cookie for contrast if you like.

10. 10

    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days (or freeze dough balls for later).