2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Preheat oven to 375 F.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
Beat in the egg, yolk, and vanilla until combined.
Add the dry ingredients and beat at low speed just until combined.
Stir in the chocolate chips to taste.
Fill ramekins 3/4″ deep with raw, room
temperature cookie dough.
Set ramekins on baking sheet and bake on
the middle rack of the oven for 13-16 minutes, or until the top is just
slightly golden brown.
These are best if the cookie is just under-done.
Top with vanilla ice cream and serve.