Crispy, Chewy Chocolate Chip Cookies

Ingredients

• unsalted butter — melted170 g
• brown sugar190 g
• granulated sugar100 g
• vanilla extract15 ml
• kosher salt — 1 tsp6 g
• large eggs — 1 whole and 1 yolk only2 ea
• baking soda — ½ tsp2.3 g
• all-purpose flour265 g
• semisweet chocolate chips340 g

Method

1. Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Place the melted butter in a large bowl and add both sugars, the vanilla and salt. Whisk to combine. Add the egg and the yolk and mix. Add the baking soda and whisk it in thoroughly — several extra times around the bowl even after it seems to have disappeared. Switch to a spoon or flexible spatula and mix in the flour, then the chocolate chips.
3. Bake right away, or cover and chill the dough for 1 to 2 days (take it out 30 to 60 minutes before scooping).
4. Scoop 1.5-tablespoon balls onto the prepared sheet with room to spread. Bake for 9 to 12 minutes, until the edges are deep golden brown but the centres still look underbaked; they'll set as they cool.
5. Optional: drop the tray of warm cookies onto the counter from a few centimetres up once or twice as they come out of the oven for a rippled top.
6. Rest the tray on a trivet for 1 minute, then move the cookies to a cooling rack. Repeat with the remaining dough. Cooled cookies keep in an airtight container for 5 days.