Posted by Hope Early: I know it's wrong to have a favorite cookie. As a food blogger, I shouldn't play favorites with recipes but I can't help myself with these cookies. Loaded with chocolate chips, these buttery, thick, soft chocolate chip cookies are heavenly. You won't want to miss out on these. Seriously.
Preheat oven to 350 degrees (F) and line cookie sheet pans with silicone baking sheets. (Or line with parchment paper.)
Cream butter and sugar together in the bowl of a stand mixer with paddle attachment, about 3 - 4 minutes. Scrape sides of bowl as needed. Reduce speed of mixer and then add in the egg and egg yolk, one at a time, beating well to incorporate into mixture.
Beat in vanilla.
Whisk together flours, baking soda, and salt in a separate bowl. Slowly add flour mixture to the butter mixture and mix until just combined. Be careful not to overmix.
Stir in chocolate chips.
Scoop dough by rounded tablespoon and drop onto prepared pan, 2-inches apart to allow room for spreading. Then drop another scoop (approximately 1-1/2 teaspoons) of dough onto top of each cookie. Press lightly together making sure to not flatten the cookie.
Bake for 9 - 12 minutes, rotating half-way through baking, or until cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly undercooked. Every oven is different, so I like to bake two cookies first to get the timing down correctly and then fill up the next cookie sheet.
Let cookies cool on cookie sheet for 5 minutes. Then remove to a wire rack to cool completely. Cookies will store in an airtight container for up to 3 days.
Makes about 3 dozen cookies.