INGREDIENTS
225 g (1 1/2 cups) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking soda
A pinch of salt
3/5 cup (170 g) unsalted butter, melted
210 g (1 cup) packed brown sugar
30 ml (2 tbsp.) Sugar
1 egg
1 egg yolk
195 g (7 oz.) Milk or dark chocolate, roughly chopped
PREPARATION
In a bowl, combiine the flour, baking soda and salt.
In another bowl, mix the butter with the brown sugar and sugar with a wooden spoon. Add the egg and egg yolk. Mix until the preparation is smooth. Stir in the dry ingredients and chocolate. Cover and refrigerate for 1/5 hour or overnight.
Place the grill at the center of the oven. Preheat the oven to 196 ° C (375 ° F). Line two baking sheets with parchment paper.
Using a 3 tbsp (45 ml) ice cream scoop, form dough balls. Place 5 to 6 balls of dough per baking sheet, spacing them apart.
Bake, one sheet at a tiime, for 8 to 9 minutes or until cookies are lightly browned all around but still very soft in the center. Let cool on the baking sheet.