Where cravings drives search for recipes and the creation of delicious homemade food

325F, yield 22
1) 2 cup + 2 tbsp. all-purpose flour (300g, 10.6oz)
1) ½ tsp. baking soda
1) ½ tsp. salt
2) 168g (¾ cup) unsalted butter, melted and cooled
2) 4oz (114g) brown sugar
2) 2oz (57g) sugar
2) 1 large egg + 1 egg yolk
2) 2 tsp. vanilla extract
3) 1½ cup (244g) semisweet chocolate chips

Picture above I used golden yellow sugar. It turns out the type of brown sugar used matters. Dark brown sugar has more moisture than light brown sugar and results to flatter cookies shown below.

Combine (1) set aside.

Beat (2) at med-high speed, set to low speed and add in the dry ingredients (1) in three portions then add chocolate chips (3)

Weigh (1.5oz, 43g) dough for each cookie, bake at 325F for 12-15minutes until the outer edges start to harden yet the centers are still soft and puffy.

Cool cookies on sheet.

15x21x1-inch tray (pictured), smaller trays put fewer cookies and bake them in batches.