Chocolate Chunk Cookies
Preheat your oven to 350 degrees F. In the bowl of your mixer, beat together your melted butter and sugars. Add in the egg, mix until combined, then the egg yolk, and mix until combined. Add in the vanilla and mix.
Whisk together your flour, baking soda, and salt. Gradually add it to the sugar mixture and mix until just combined, scraping down the sides of the bowl as needed. Fold in the chopped chocolate.
Line your baking sheets with parchment, and scoop out 2-tablespoon sized balls onto your sheets. Bake for 12-15 minutes, until just lightly golden and set. All to cool on the sheets for a few minutes before removing.
These will keep well in an airtight container at room temperature for up to 1 week, or frozen (then thawed out when you want to eat them) for up to 3 months.
Tom Cooper | Elite.