Ingredients

  • 2 1⁄4 cup flour
  • 1 tsp baking soda
  • 2 tsp kosher salt
  • 1 cup (2 sticks) unsalted butter, partially melted
  • 3⁄4 cup granulated white sugar
  • 1⁄2 cup tightly packed brown sugar (plus 3 additional tablespoons)
  • 1 large egg and 1 egg yolk (room temperature)
  • 2 tsp vanilla
  • 1 1⁄2 cups semi-sweet chocolate chips

Instructions

Let butter soften to room temperature.

Combine flour, baking soda, and salt in a medium size bowl. In a large bowl, whisk melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk, and the vanilla. Slowly mix the dry ingredients into the wet ingredients and mix together. Fold in the chocolate chips. Cover the dough and chill for 2 hours.

Preheat the oven for 325 degrees. Line 2 large baking sheets with parchment paper.

Roll the dough into balls. Bake the cookies for 11-12 minutes. Allow to cool on the cookie sheet for 10 minutes before moving to wire rack to cool completely.

Source

2014-15 Beaver Creek Chocolate Chip Cookie Championships