Servings: 2

2 tablespoons room temperature butter 2 tablespoons room temperature butter
2 tablespoons firmly packed brown sugar 2 tablespoons firmly packed brown sugar
1 tablespoon granulated sugar 1 tablespoon granulated sugar
Pinch of kosher salt Pinch of kosher salt
¼ teaspoon vanilla extract ¼ teaspoon vanilla extract
1 egg yolk 1 egg yolk
¼ teaspoon baking soda ¼ teaspoon baking soda
¼ cup all-purpose flour ¼ cup all-purpose flour
3 heaping tablespoons of semisweet chocolate chips 3 heaping tablespoons of semisweet chocolate chips

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.
Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.

If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use ¼ cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.  If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use ¼ cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.