- 1/2 cup plus 1 tablespoon bread flour
- 1/4 teaspoon teaspoon baking soda
- pinch kosher salt
- 31/2 tablespoons room temperature unsalted butter
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoons vanilla extract
- 1/4 cup 60% cacao chocolate chips
Preheat the oven to 375 degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, add the room temperature butter and both sugars. Using a spoon, mix together until light and fluffy. You can also use a hand-held mixer, though it may be easier to just mix with a spoon.
Add in the egg yolk and vanilla extract – one at a time – and mix until combined. Move the mix to one side of the bowl with the spoon.
In the same bowl, add the flour, baking soda, and salt to the other side of the bowl. Stir the dry mix together first, then start to incorporate with the wet ingredients. Mix the cookie dough until thoroughly combined. Add in the chocolate chips and stir until just mixed in.
Transfer the bowl to the freezer to quick chill the dough for 10 minutes. Do not chill too long because you don't want the dough to freeze.
Using a small cookie scoop or tablespoon, scoop 2 tablespoons of dough and form into an oblong ball and place on the prepared baking sheet, standing up. This will help the cookies from spreading too much when baked. You will have enough dough to make 6 cookies. Place the cookies 2 inches apart on the baking sheet. If the dough got too warm while forming it into the oblong balls, stick the baking sheet in the fridge to cool down for about 10 minutes before going into the oven.
Bake for 12-15 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.