If you’re looking for the perfect cookie with a crispy edge and a gooey inside, look no further. These cookies take under 30 minutes to make and I promise they will be a hit. I had to stop myself from eating the entire batch in one go- which was very difficult. 

Makes approximately two dozen cookies that are 2 inches in diameter.

NOTES

It is better to undercook than overcook a cookie. You can always put them back in the oven for another minute if they seem undercooked. 

-Separate the egg yolks using either your hands or use the shell to separate the eggs from the yolks. Trust me, this makes a huge difference with the end result. 

-Make sure you separate the wet and dry ingredients. Put the wet ingredients in the bigger bowl because you will be mixing in the dry ingredients. 

-If you can’t eat the entire batch, I like to put the rest of the cookie dough in the freezer. The dough should be good frozen for 2-3 weeks after.

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Place a piece of parchment paper on a cookie tray and lightly grease with vegetable oil, butter or pam spray. 

2. In one bowl, whisk together all the dry ingredients until well combined. 

3. In a separate bowl combine the brown sugar, granulated sugar and butter. You can use a hand mixer or a stand mixer. A whisk works, just make sure the butter is room temperature so it’s easier to combine the ingredients.  

4. Add the egg and two egg yolks one by one to the wet ingredients. Then add the vanilla and mix well. 

5. Add the dry ingredients to the wet ingredients. Mix until well combined. The consistency should be thicker and doughy. 

6. Fold in the chocolate chips. And mix well. 

7. Roll the cookie dough into two inch balls and evenly place onto the cookie trays. 

1. Bake in the oven for 8-11 minutes, depending on how hot your oven is. Once they’re done baking, let the cookies cool for 5 minutes…. Orrrr eat them right away! I know I do.