The Chocolate Chip Cookies

What You Need

• 1½ cups butter, softened (3 sticks / 340 g)
• 1¼ cups granulated sugar (250 g)
• 1¼ cups packed brown sugar (275 g)
• 1 tbsp vanilla extract (13 ml)
• 2 eggs + 1 yolk
• 4 cups all-purpose flour (500 g)
• 2 tsp baking soda (10 g)
• 1 tsp salt (5 g)
• 12 oz semi-sweet chocolate chips (340 g)
• 12 oz milk chocolate chips (340 g)
• Flaky sea salt, for topping

Let’s Cook

1. Crank the oven to 350°. Do it now. Standing around waiting on the oven is for amateurs.

2. Grab a big bowl. Bigger than you think. Mix the soft butter, sugars, eggs, the extra yolk and vanilla until smooth. If your butter’s still cold, you’re fixing to learn why the recipe said soft.

3. Dump in the flour, baking soda and salt. Mix until the flour disappears. Scrape the bottom. That flour likes to hide down there.

4. Throw in the milk chocolate and the semi-sweet. All of it. If you’re thinking, “That’s too much chocolate,” go make oatmeal cookies.

5. Roll the dough into golf-ball-sized balls. Throw ’em on a parchment-lined baking sheet about 2 inches apart. We ain’t making cookie casserole.

6. Bake 12–15 minutes. Set a timer. You always think you’ll remember. You won’t.

7. At 10 minutes, take a look. They should still be a little gooey. Good. Hit ’em with the flaky sea salt. Give ’em another minute or two.

8. Golden around the edges. Soft in the middle. Pull ’em.

9. Move ’em to a cooling rack. Wait five minutes. Then eat two before anybody else finds out you made cookies.