- 30
Ingredients
- 2 cups plus two tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 cup toasted walnuts broken into large pieces (optional)
Preparation
Step 1
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line two large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
Working with 2 tablespoons of the dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely