Two perfect chocolate chip cookies for when you want a fresh-baked dessert for one!
3T unsalted butter, melted and cooled
3T brown sugar
1T granulated sugar
3/4t vanilla extract
1 egg yolk, room temperature
1/8t baking soda
1/6t kosher salt, plus more for topping
1/4C + 3T all purpose flour
1/4C semisweet chocolate chips
- Whisk together the butter and both sugars until lighter in color.
- Add the vanilla and yolk and whisk until creamy and slightly emulsified. Add the baking soda and salt and whisk together.
- Switch to a rubber spatula and fold in the flour. (I like to sweep my spatula around the bowl and then cut through the middle with the flat part to begin gently pressing the flour into the wet ingredients.) Once most of the flour is gone, fold in the chocolate chips, being careful not to overmix.
- Form two equally sized dough balls and place them on a silicone-lined (or parchment paper-lined) baking sheet. Heads up: the dough will be sticky. Place in the refrigerator to set for an hour. (If you don’t have time for the full hour, I have had success freezing the dough balls for 15 minutes. The texture is a little off but will get the job done.)
- Preheat the oven to 350F. Flatten the tops of your dough balls and pop them into the oven. To get the puddles of chocolate like in the photos, place two chocolate disks on top and press them into the dough. Or, use a couple extra chocolate chips on top.
- Bake for 12 minutes. Take them out of the oven and bang ’em on the counter about 3 times and then put them back in the oven for 3 – 5 minutes, or until golden around the outside and dry in the middle. (With my old oven it took 17 minutes from start to finish.)
- Let cool on the sheet for a full 10 minutes before transferring to a wire rack and allowing to cool completely.