Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg yolk
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Beat the softened butter, brown sugar, and white sugar together until the mixture looks pale and fluffy.
  2. Stir in the egg yolk and vanilla extract, mixing until the batter is smooth and emulsified.
  3. Whisk the flour, baking soda, and salt in a separate bowl, then gradually fold them into the wet ingredients.
  4. Fold in the chocolate chips once a soft dough forms.
  5. Scoop about 1 tablespoon of dough into each mini-muffin slot, pressing the dough firmly against the bottom and slightly up the sides to create a cup shape.
  6. Bake at 350°F (175°C) for 10-12 minutes until edges are deep mahogany-brown and centers are slightly soft.
  7. Let the cookies cool in the pan for 5 minutes to set before transferring to a wire rack.