3Tablespoons(43g) unsalted buttersoftened to room temperature1
⅓cup(67g) firmly packed light brown sugar
1large egg yolk
⅓cup(57g) chocolate chips2,3
Preheat oven to 350ºF (177ºC). Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg yolk and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Add the chocolate chips and mix again on low until evenly dispersed.
Using a medium size cookie scoop (1 and ½ Tablespoon size) or a heapingstandard cookie scoop (1 Tablespoon), drop rounded balls onto baking sheet. Bake for 11-13 minutes until sides just begin to brown. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 12-14 minutes.
Softened butter: since this recipe is meant to be quick, if your butter isn't ready, use a shortcut to soften it quickly-- microwave a cup of water to boiling, stop the microwave, place butter on a plate, and put the plate in the microwave. Close the door but do not turn it on. Allow the butter to sit in the microwave with the warm water for 10-15 minutes and it will be perfectly softened.
Chocolate chips: I like a combination of semi-sweet and milk chocolate chips, as well as standard size and mini chocolate chips. My best suggestion is 3 Tablespoons of standard size chips and 2 and ½ Tablespoons of mini chips.
Other add-ins: feel free to change up the chips/add-ins and use butterscotch chips, white chocolate chips, peanut butter chips, cinnamon chips, raisins, nuts, etc or use a mix of a few different kinds. Just be sure to use ⅓ cup total. I do not recommend changing up the base of the cookie dough (like adding peanut butter or oats).