Preheat your oven to 350
degrees F (180 degrees C).
Line two baking sheets with
In a large bowl,
whisk together the flour, baking soda, and salt.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter until smooth. Add
the sugars and beat until
light and fluffy. Scrape down the sides of the bowl as needed. Add the egg, egg yolk,
and vanilla extract and beat until well combined.
Add the flour mixture to the creamed mixture and beat just until incorporated.
Stir or beat in the chocolate chunks. If the batter is quite soft, cover and
refrigerate until firm (about 30-60 minutes).
For large cookies, take about 1/4 cup (55 grams)
of batter and form it into a round ball (can also use an ice cream scoop). Place six balls of
each baking sheet, spacing them several inches apart (about 8 cm). With the palm
of your hand, gently flatten each ball into a round. Bake the cookies for about 14 - 16
minutes, or until they are golden brown around the edges but still a little soft
in the center. (The longer you bake the cookies the more crispy they will be.) Rotate
your baking sheet front to back about halfway through the baking time. Remove
from oven and place on a cooling rack. Let the cookies cool for a few minutes on
the baking sheet before transferring them to a wire rack to finish cooling.
Makes about 18 large cookies.
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