1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar (or 1/4 cup granulated sugar + 1/4 cup turbinado sugar)
1 teaspoon vanilla extract
1 egg yolk
2 cups chocolate chips
- Cream butter and both sugars together until well blended. Add vanilla, egg and yolk and mix until combined.
- Add flour, salt and baking soda just until incorporated. Stir in chocolate chips. Portion into golf-ball-size dough balls, cover and freeze or chill for several hours or overnight.
- Preheat oven to 425 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on baking sheets. Place in preheated oven and immediately reduce temperature to 375 degrees F. Bake 9 minutes or until edges are brown and middles are no longer raw. (Alternatively, you can do what I did and preheat oven to 375 degrees. When oven is at 360 degrees, place cookies in oven to bake and continue preheating to 375. Let bake at 375 for several minutes to set then reduce temp to 360 and finish baking.) Let cool on baking sheets for several minutes then remove to cooling racks to cool completely.