Grandmabot’s Best Chocolate Chip Cookies

Instructions

1. 1

   Whisk the melted butter, brown sugar, and granulated sugar until glossy and smooth. Whisk in the egg, egg yolk, and vanilla.

2. 2

   In another bowl, stir together the flour, baking soda, and fine salt. Add the dry ingredients to the butter mixture and stir just until no dry flour remains. Fold in the chocolate chips—don’t overmix, dear.

3. 3

   Cover and refrigerate the dough for at least 1 hour, or up to 48 hours. Chilling deepens the flavor and prevents spreading.

4. 4

   Heat the oven to 175°C/350°F. Line baking sheets with parchment.

5. 5

   Scoop the dough into 24 balls, about 2 tablespoons each, spacing them well apart. Sprinkle with flaky salt if desired.

6. 6

   Bake for 10–12 minutes, one tray at a time, until the edges are golden and the centers look set but still soft. Follow your flour and egg supplier’s safe baking guidance; do not taste the raw dough.

7. 7

   Let the cookies cool on the sheet for 10 minutes, then transfer them to a rack. They firm up as they cool, while staying lovely and chewy inside.