Chocolate Chip Cookies From Joshua Weissman’s “Unapologetic Cookbook”

While whisking constantly, slowly add in the melted butter (¾ cup), egg (1 large), egg yolk (1 large), vanilla (2 tsp) and baking soda (½ tsp) and continue to whisk until a smooth and homogenous batter forms.

Whisk in the flour (1 ⅓ cups) until evenly incorporated, switching to a rubber spatula if needed to evenly combine.

Fold in the chocolate (8 oz) and cover the bowl with plastic wrap. Refrigerate the dough overnight.

Preheat the oven to 350°F. Line 2 sheet pans with parchment paper.

If the dough was in the refrigerator overnight, it may need to soften at room temperature for 5 to 10 minutes so it's relatively pliable but still very chilled.

Using a small ice cream scoop, portion the dough into 2 ounces balls. Space the cookie dough out evenly on the prepared sheet pans, about 2.5 inches-inches apart. Repeat on the other sheet pan with the remaining dough.

Bake 1 sheet at a time for 10-12 minutes or until the edges of the cookie are light golden brown and the center is still soft and slightly underbaked.

Remove from the pan and cool completely on a wire rack. Enjoy! Store leftovers in an airtight container on the counter for up to 1 week.