Chocolate Chip Cookies

Ingredients

• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (170 g) unsalted butter, cut into small cubes
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1 1/2 cups (255 g) semisweet chocolate chips

Method

1. 1

   Step 1. Plan about 2 hours, including 30 minutes to soften butter, 30 minutes to chill dough, two baking batches and 15 minutes of final cooling. Use two 18-by-13-inch rimmed baking sheets, parchment, mixing bowls, a mixer and a cooling rack. Makes 24 medium cookies with tender centers and crisp edges. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Leave the cubed butter at room temperature for about 30 minutes until it dents under light pressure but is not oily. Whisk the flour, baking soda and salt in a bowl.

3. 3

   Step 3. Beat the butter with the brown and granulated sugars for 2 minutes. Beat in the egg, yolk and vanilla until smooth, scraping the bowl.

4. 4

   Step 4. Mix in the flour mixture on low just until no dry patches remain, then fold in the chocolate chips. Cover and refrigerate for 30 minutes. Do not taste raw dough. Begin preheating the oven near the end of this chilling time so it is fully heated before baking.

5. 5

   Step 5. Heat the oven to 350°F with a rack in the middle. Line the sheets with parchment. Divide dough into 24 portions, about 42 g or 2 tablespoons each. Arrange 12 per sheet, spaced at least 2 inches apart; keep the second sheet refrigerated.

6. 6

   Step 6. Bake one sheet at a time for 11–13 minutes, until edges are golden and centers look set rather than wet. Let each batch stand on its sheet for 5 minutes, then move to a rack. Allow the final batch another 10 minutes to cool before serving.