4tablespoonsunsalted buttermelted (still warm, but not hot)
scant 1/4cupgranulated sugar
2tablespoonsbrown sugarlightly packed
3/4teaspoonpure vanilla extract
1/2cupplus 2 tablespoons all purpose flour
1/3cupchocolate chipsplus a few extra for topping
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk butter and both sugars until well combined (at least 1 full minute). Add the egg yolk and vanilla, whisking until combined. Remove the whisk, but first, tap it on the side of the bowl to allow any excess to drip into the bowl.
Sprinkle the flour over the top of the wet ingredients, sprinkle/scatter the baking soda and salt over the flour. Using a rubber spatula, stir until almost all the way combined, if a few streaks of flour are still there that is fine. Add the chocolate chips, and stir until well combined.
Scoop the dough into 2 tablespoon mounds and place on the baking sheet a few inches apart (you should have 6 dough balls). If desired, press some additional chocolate chips onto the tops (being careful not to flatten the dough balls when doing this). Bake for about 9 minutes*, until the edges are set and the centers still slightly underbaked. Place the baking sheet on a wire rack to let the cookies begin to cool and firm up.
*This is the baking time I used for cookies made with two tablespoons of dough. If you make yours bigger or smaller, adjust the baking time by a couple minutes either way.