Chewy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups 2 1/4 cups all-purpose flour (You can swap 1/4 cup for whole wheat for a nuttier flavor.)
• 1 teaspoon 1 teaspoon baking soda (Gives gentle lift.)
• 1/2 teaspoon 1/2 teaspoon fine sea salt (Balances sweetness; reduce if using salted butter.)
• 1 cup 1 cup unsalted butter, melted and cooled slightly (Brown the butter for a deeper, toffee-like note if you wish.)
• 3/4 cup 3/4 cup granulated sugar (Adds crispness to edges.)
• 3/4 cup 3/4 cup packed light brown sugar (For moisture and chew.)
• 1 large 1 large egg (Plus 1 large egg yolk, room temperature; yolk keeps centers tender.)
• 2 teaspoons 2 teaspoons pure vanilla extract (Don’t skimp on quality.)
• 2 cups 2 cups chocolate chips or chopped chocolate (A mix of bittersweet and milk chocolate is lovely.)
• 1 cup 1 cup chopped toasted pecans or walnuts (Optional; swap in 1/2 cup oats for a heartier bite.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

3. 3

   In a bowl, whisk together flour, baking soda, and salt. Set aside.

4. 4

   In a separate large bowl, stir melted butter with both sugars until glossy and mostly smooth.

5. 5

   Add the egg, extra yolk, and vanilla to the butter-sugar mix; beat until combined.

6. 6

   Fold the dry ingredients into the wet, stirring until just combined.

7. 7

   Gently fold in the chocolate chips and any optional nuts or mix-ins.

8. 8

   Scoop 2-tablespoon mounds of dough onto the prepared sheets, spaced 2 inches apart.

9. 9

   --- Baking ---

10. 10

    Bake for 10–12 minutes, watching the edges turn golden while the centers remain pale and soft.

11. 11

    Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.