1/3cup (65g)chocolate chips of choice (I like a mix of milk and dark)
Instructions
Preheat oven to 350 degrees F (176 C).
In a small bowl combine the almost melted butter, brown sugar, and sugar until mostly combined. Stir in the egg and vanilla. Add the flour, baking soda, and salt. Stir until just combined. Stir in chocolate chips.
Form into 4 equal sized balls and place on baking sheet. Bake for 9-11 minutes. The centers should still look a little underdone. Allow to cool on baking sheet for 5 minutes. Enjoy!!
Notes
I melt my butter until it is almost melted. A little over half of the butter is melted.
Try not to over mix once you have added in the yolk and flour as it can lead to a tougher cookie.
I like to use both milk and dark chocolate chips.
Underbaking is key to a soft and chewy cookie as well as a larger size dough ball when not chilling the dough. So don't be alarmed when the centers look slightly wet or soft. They will finish cooking after you remove them from the oven and let them cool on the baking sheet. This part has to be followed as it allows the middle to finish cooking without overbaking.