Ingredients
• ½ cup (1 stick) unsalted butter, melted & cooled slightly
• ¼ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg + 1 egg yolk (yolk adds richness & chew!)
• 1½ tsp vanilla extract
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup semi-sweet chocolate chunks or chopped bars (not chips—chunks stay gooey!)
• Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- In a bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add egg, yolk, and vanilla; whisk until glossy.
- In another bowl, whisk flour, baking soda, and salt. Stir into wet ingredients just until combined (don’t overmix!). Fold in chocolate chunks.
- Chill dough 15 mins (helps prevent overspreading—don’t skip!).
- Scoop 3-tbsp mounds (use a cookie scoop). Place 3″ apart on sheets. Press 2–3 extra chocolate chunks on top of each for bakery-style appeal.
- Bake 9–10 mins—edges golden and set, centers still soft and puffed (they’ll sink slightly as they cool—this is the gooey sign!).
- Let cool on sheet 5 mins (centers firm slightly but stay molten). Sprinkle with flaky salt if desired. Transfer to rack.
PREP TIME & NUTRITION :
Prep Time: 15 mins (+15 chill), Cook Time: 10 mins, Total Time: 40 mins, Yield: 12 cookies
Calories: 190, Net Carbs: 24g, Fats: 10g, Protein: 2g
✅ Keto version: Use almond flour blend + sugar-free chocolate + erythritol — net carbs ~3g/cookie.