I took this recipe from ‘Joy of Baking‘. I really like these cookies because they are easy to prepare and an all times favorite.
- 260g all purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon salt
- 170g unsalted butter, room temperature
- 130g granulated white sugar
- 140g firmly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons pure vanilla extract
- 210g chocolate chunks
Preheat oven to 175°C. Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chunks.
Form dough into balls, using 55g for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 6.5 cm round. Bake the cookies for about 15 -17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 18 large cookies.