Instructions

• Melt and mix the wet base. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute. The mixture should look like wet sand that is starting to come together.
• Add egg and vanilla. Whisk in the whole egg, egg yolk, and vanilla until the mixture lightens slightly and looks creamy, about 30-45 seconds.
• Fold in the dry ingredients. Sprinkle flour, baking soda, and salt over the bowl. Stir with a spatula just until no dry flour streaks remain. The dough will be soft and a little shiny.
• Add the chocolate. Fold in chocolate chips until evenly distributed. Do not overmix; stop when the chips look well scattered.
• Chill briefly. Cover the bowl and chill the dough 20 minutes. This keeps the cookies from spreading into thin puddles.
• Preheat and scoop. Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment. Scoop 2-tablespoon mounds (about 45 g each), spacing them 2 inches apart.
• Bake. Bake 10-12 minutes, until the edges are golden and the centers look set but still soft and slightly underdone. For thicker cookies, stop closer to 10 minutes.
• Finish and cool. Optional: tap the pan once on the counter right out of the oven for crinkly tops, then sprinkle a pinch of flaky salt. Cool on the sheet 5 minutes, then move to a rack.