Ingredients 

276 grams soft white flour

1/2 tsp baking soda

1 tsp salt

200 grams soft (room temperature) butter

148 grams brown sugar

86 grams white sugar

1 egg plus 1 egg yolk

2 tsp vanilla

212 grams dark chocolate chips

Makes 25 1.5 tbsp cookies

Instructions

Combine the flour, salt, and baking soda in a bowl and sift together thoroughly.

In the bowl of a stand mixer, beat the soft butter with a paddle attachment for about 2 minutes on medium high speed or until light in colour and fluffy. Stop the mixer about halfway through to scrape down the bowl, being careful to get all of the bowl scraped.

Scraping the bowl is an important step for mixing cookies thoroughly, so don’t skip it! A bowl that hasn’t been scraped well can result in  unmixed dough, causing the cookies to spread unevenly while baking. 

Once the butter is fluffy, add the sugars. Beat on medium high speed for about 3 minutes or until light, fluffy, and smooth, scraping down the bowl halfway through.

Check the creamed butter texture by scooping a small bit with your finger. The mixture should be light, fluffy, and relatively smooth. It should melt on your tongue, without feeling super grainy. This tells you that the sugar has somewhat dissolved in the water contained in the butter and that plenty of air has been incorporated into the whipped butter/sugar. 

Add the whisked eggs in 3 batches, stopping after each addition has been incorporated to scrape down the bowl. Then add the vanilla extract and mix to combine. 

Add the chocolate chips all at once and mix to combine.

Add the dry ingredients in three batches, scraping the bowl after each addition has been combined. 

Using a 1.5 tbsp cookie scoop, scoop the cookies onto a parchment-lined sheet pan.

Refrigerate the cookies for 2 hours before baking to allow the flour to absorb all of the liquid ingredients. 

Preheat the oven to 375. Arrange the cookies about 2” apart on a parchment- lined sheet pan. Place one pan (more than 1 pan can result in uneven airflow in your oven) in the center of the oven and bake for 12 minutes, or until cookies are golden brown on the edges and the middles have set.

To check if the cookies have set, give the middle of a cookie a gentle poke with your finger. The dough should spring back slightly from your touch. If your touch causes the cookie to deflate a lot and the middles are shiny, they need a little more time. Put them back in the oven for 2 minutes. 

Let the cookies cool before serving. The best chewy texture is actually achieved after the cookies have cooled for several hours!