2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup melted unsalted butter, browned and cooled
1 egg
1 egg yolk
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla
1/2 cup chopped dark chocolate
1 cup chocolate chips semi sweet
*to make the cookies chocolate cookies just add 1/4 cup cocoa powder (I used Ghirardelli)
Preheat oven to 375F. Line baking sheet with parchment paper or grease with some butter.
In a bowl, cream together the brown sugar, white sugar and melted butter with a mixer/hand whisk for about 3min. Beat in the egg, egg yolk and vanilla until the mixture becomes light and creamy. Sift together the flour, baking soda and salt. Mix the dry ingredients.
Mix the dry ingredients with the wet ingredients and stir until just blended. Do not over mix. Add in the chocolate chips and dark chocolate chunks and mix everything together. Remember, do NOT over mix.
Use an ice cream scoop to scoop the batter on the baking sheet lined with parchment paper. Cover the cookie sheet with the scoops of batter with plastic wrap/cling wrap and refrigerate. (This makes thicker, chewy cookies with a crunchy bottom, if you like flat/thin cookies, don’t refrigerate batter)
Refrigerate the batter for at least 1hr. I usually refrigerate it for 3 hours or overnight.
Bake at 375F for 7minutes then reduce temp to 325F and bake for 7-9min (depending on your desired done-ness. 7min would still leave a little doughy texture in the middle of the cookie and 9min would be pretty much cooked all the way through 🙂 serve warm and enjoy with milk/ice cream! Or you can also sprinkle some sea salt on top after the cookies come out of the oven 🙂 enjoy!
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