SafePlates

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (3g) salt
• 3/4 cup (170g) unsalted butter, melted and slightly cooled
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg (about 1.75 oz) (50g)
• 1 large egg yolk (about 0.6 oz) (18g)
• 2 teaspoons (0.33 fl oz) (10ml) pure vanilla extract
• 2 cups (12 oz) (340g) semisweet chocolate chips

Instructions

1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk the melted and slightly cooled unsalted butter, light brown sugar, and granulated sugar together until smooth and well combined.
4. Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix.
6. Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Scoop about 2 tablespoons (1 oz) (30g) of dough per cookie and place them on the prepared baking sheets, spacing them about 2 inches (5cm) apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft and slightly underbaked.
9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tip

For extra gooey cookies, slightly underbake them and let them finish setting on the baking sheet. Store leftovers in an airtight container to keep them soft.