Ingredients
Equipment
Method
- Whisk together flour, baking soda, and salt in a bowl. Set aside.
- Melt the butter until just fluid but not hot. Let cool for 5 minutes.
- Stir brown sugar and granulated sugar into the melted butter until glossy and smooth.
- Whisk in the egg and extra yolk, then add vanilla extract.
- Fold the dry ingredients into the wet mixture gently. Do not overmix.
- Fold in the dark chocolate chunks evenly throughout the dough.
- Cover and chill the dough for 45–60 minutes to prevent spreading and deepen flavor.
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper and scoop tall dough balls onto the tray.
- Bake for 10–12 minutes until edges are golden and centers look slightly soft. Do not overbake.
- Let cookies cool on the tray for 10 minutes before transferring. Serve warm for the best chewy texture.
Nutrition
Notes
For best texture, chill the dough at least 45–60 minutes to prevent spreading. Slightly underbake for a gooey center the cookies will continue setting on the tray. For a cookie butter version, swirl cookie butter before chilling. Store in an airtight container for 3–4 days or freeze dough balls for up to 2 months.