I will start by saying this recipe makes a lot of cookies. So when you make then have a plan to take them to a party or give to a few friends, otherwise you might as well sit down with a big glass of milk and enjoy. Every. Last. Crumb. 

The first time I made these the amount of brown sugar caught me a little off guard, but the final product didn't disappoint so make sure to follow through to the end and I promise you won't be disappointed. 

A crucial part of this entire recipe is the butter. If it is too hot your cookies will end up more mushy than chewy, but if it's too cool than your cookies will have too much crunch. I myself have done both of these so I can say from first hand experience the butter is important. My piece of advice. Start with melting the butter and then gather your ingredients and mix them together. Once you get to the butter it should be just the right temperature for your recipe. 

When you start mixing the wet and dry ingredients together you will notice the dough isn't overly greasy or sticky. This is one of my favorite parts. It is tacky and sticks to itself but you have to kind of press it together. 

The recipe calls for one and a half cups chocolate chips. Feel free to abide by that rule if you deem necessary. I personally am a chocolate fan so I put the whole 11.5oz bag into the mix. 

So this was the last cookie dough ball I made. I kind of got in the rhythm of making them and forgot to snap pictures (oops!). As you can see the dough doesn't really stick to the bowl much and I had to press those chocolate chips in. That may or may not have something to do with my overuse of chocolate but shhhh that can be our little secret. 

And yes since you asked I had already licked this spoon and I may or may not have eaten this cookie dough ball pre-baked. 

Ingredients:

2 cups + 2 tbsp all purpose flour

1/2 tsp baking soda

1/2 tsp salt (I prefer sea salt) 

12 tbsp unsalted butter, melted and cooled until warm

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp vanilla extract

1 1/2 cups (or the whole bag) semi-sweet chocolate chips

Directions:

- Preheat oven to 325* and adjust racks to upper lower middle slots. Line cookie sheets with parchment paper. Trust me, go the extra step and line your cookie sheets. 

- Mix dry ingredients together in a bowl and then set to the side. 

- By hand (my method) or with an electric mixer combine butter and sugars together until they are combined thoroughly. Next beat in your egg, yolk and vanilla. Finally add your dry ingredients slowly and mix (on low with mixer) until combined. Now it's time to add the chocolate chips. 

- Start rolling palm sized dough into balls. Grab the dough ball and using your fingertips pull the dough apart into two equal halves. You will lay the dough balls on the lined cookie sheet with the jagged section up. Cooking time is approximately 14-16 minutes. You will rotate the cookie sheets halfway through the cooking time. The edges should be harden but not the centers, they will once out of the oven.

Side note: If you have more than one round of dough balls to cook, make sure to check your second round sooner as they don't take as long to bake as your first batch. 

Do you have a favorite cookie recipe? If so, let me know what it is. I am always up for trying new recipes.