2 Tbsp unsalted butter, room temperature
2 Tbsp brown sugar, firmly packed
1 Tbsp granulated sugar
Pinch of kosher salt
¼ tsp pure vanilla extract
1 large egg yolk
1/8 tsp baking soda
1/3 cup all-purpose flour
Mini semisweet chocolate chips
DIRECTIONS
Preheat oven to 350ºF.
Prepare baking sheet with parchment paper or silicone mat.
In a small bowl, blend butter, sugars, salt, and vanilla together with a tiny whisk, or a fork.
Add egg yolk and stir again.
Add baking soda and flour and stir until combined.
Then stir in mini chocolate chips until you feel like there are enough.
Scoop dough, and place on baking sheet at least two inches apart.
Bake for about 8 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookies and give them a perfect wrinkly appearance.
My grandmother once told me that "Lazy" should be my middle name. Joke is on her because my middle name is HER middle name. But she's right, because I am a lazy baker. I love baking, but sometimes I just can not. Cookies cause this laziness to come up to the surface. You make the dough, bake a couple sheets, and then you still have a crap ton of dough. It's like the song that never ends, and sometimes my hand gets crampy from all the scoopin'. This recipe is perfect for my lazy baker heart. It yields six cookies, and they all fit on one cookie sheet. It's not a holy grail recipe by any means- as in I'm not going to only use this recipe. BUT when the craving for a chocolate chip cookie comes, and there isn't any cookie dough in the freezer, and you don't feel like baking batch after batch in the oven, this recipe is a definite go to.
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