Ingredients
Method
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
- Melt the butter in a small microwave-safe bowl, then let it cool for about 15 minutes until just warm, not hot.
- In a medium bowl, whisk the cooled butter with the brown sugar and granulated sugar until smooth. Add the egg yolk and vanilla and whisk until fully combined.
- Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined, then gently fold in both kinds of chocolate chips. Do not overmix.
- Divide the dough into 3 equal portions and place them well apart on the prepared baking sheet.
- Bake for 13 to 16 minutes, until the edges turn golden brown but the centers still look soft. Remove from the oven, sprinkle with flaky sea salt if desired, and cool on the pan for a few minutes before serving warm.
Nutrition
Notes
Use a small cookie scoop or kitchen scale for even portions; each ball weighs about 2.9 ounces.
If you only have salted butter, reduce the added sea salt to a tiny pinch to avoid oversalted cookies.
The butter must cool before mixing, or the cookies will spread too thin.
Swap the dark chocolate chips for chopped walnuts, pecans, or milk chocolate chunks if you prefer.
Store the baked cookies in an airtight container at room temperature for up to 3 days.
You can freeze scooped dough balls for up to 3 months and bake straight from frozen, adding 2 minutes to the bake time.
Bake them just until the edges set; pulling them out early keeps the centers extra soft.
