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270g plain flour

1 tsp baking soda

1 tsp salt

113g butter, cold, sliced

150g brown sugar

50g white sugar

1 egg + 1 egg yolk

1 tsp vanilla

170g chocolate chips

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1. Preheat oven to 205°C. Line 2 baking sheets with parchment paper.

2. Whisk together flour, baking soda, salt. Set aside.

3. With a stand or hand mixer beat cold butter until smooth and creamy, 2 minutes.

4. Add sugars. Cream together until pale and fluffy, 3-4 minutes.

5. Beat in egg, egg yolk, and vanilla until fully incorporated.

6. Add pre-whisked dry ingredients all at once and mix until just barely combined in a soft dough.

7. Fold in chocolate chips. Do not overmix: It can result in flat or tough cookies.

8. Let the dough rest for a minimum of 5 minutes (ideally at least 1 hour in the fridge) so the flour absorbs the moisture.

9. Use an ice cream scoop (or big spoonfuls) to scoop dough balls the size of ping pong balls. Do not roll the balls smooth; leave them craggy. When placing on baking sheet (at least 3” apart), roughly shape them into “towers” taller than they are wide.

10. Bake 1 tray at a time for 8-11 minutes until the edges are crisping, wrinkled, and golden brown, light honey-color. The centers should be just barely set: uniformly light golden brown, with no patches of pale dough-color or shiny liquid areas. Do not overbake. They will finish cooking as they cool.

11. Let cool on tray at least 10 minutes to fully set.

NOTES