Next, add in the vanilla extract and the egg yolk, mixing until just combined. Then, gradually fold the dry ingredients into the wet mixture. Be gentle to keep the cookies nice and soft! Once everything is mixed, it’s time to stir in those mini chocolate chips. I often taste the dough at this point (just a little bit, of course!) because it’s honestly one of the best parts of baking.
Now, scoop small tablespoons of dough onto your prepared baking sheet, making sure to space them about two inches apart. They will spread a little, so give them some room to breathe. Bake in the preheated oven for about 8 to 10 minutes, or until the edges are lightly golden. The aroma wafting through my kitchen at this point is pure bliss!
Once baked, remove them from the oven and let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. They might look a little too soft at first, but they’ll firm up as they cool. The anticipation of taking that first bite is part of the joy of baking!
Pro Tips for Best Results
From my experience, I’ve learned a few tricks to make these cookies turn out perfectly every time. First, I always use room temperature butter. This ensures that it incorporates seamlessly with the sugars to create that delightful fluffy texture. If your butter is too hard, don’t hesitate to microwave it for just a few seconds—be careful not to melt it, though!
Another tip I discovered through trial and error is to chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much, leading to a thicker, chewier cookie. Trust me, it’s worth the wait!
Lastly, if you want to take these cookies over the top, try adding a sprinkle of flaky sea salt on top right before baking. The contrast between the sweet chocolate and the salty finish is simply divine.
Common Mistakes to Avoid
Baking should be fun, but it can also be tricky! One mistake I made early on was overlooking the importance of measuring my ingredients accurately. It’s so tempting to just scoop and dump, but even minor differences can impact the texture of your cookies. I strongly recommend using kitchen scales or measuring cups for precision.(See the next page below to continue…)