Slightly adapted from Ambitious Kitchen
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup salted butter (2 sticks – unsalted is fine too but salted is what we used)
1 1/2 cups packed brown sugar
1/4 cup granulated cane sugar
1 large egg + 1 additional egg yolk, room temperature
1 tablespoon vanilla extract
1 tablespoon plain yogurt
1 1/2 cups semi-sweet chocolate chips
Flaky salt, for sprinkling on top
- Mix the flours, baking soda, and salt in a medium bowl. Set aside.
- Melt the butter in a medium saucepan. Cook the butter over medium low heat until the milk solids at the bottom of the pan begin to brown and the butter smells like caramel. This will take about 5-10 minutes. Keep an eye on it to make sure it doesn’t burn. Remove from heat and scrape the liquid and solids into a mixing bowl. Let cool a few minutes.
- Add the sugars and mix well. (Use an electric mixer or stand mixer if you have.) Beat in the egg, egg yolk, vanilla, and yogurt until smooth and creamy. Add in the flour mixture and mix just until combined. Add the chocolate chips and mix just until evenly incorporated.
- Scoop out dough by the ¼ cupful. You can do 2 heaping tablespoons or use a medium large scoop. You can place the dough balls (you should have about 16) on a large plate or several plates. Refrigerate for 1 hour.
- Heat the oven to 350°F and line 2 sheet pans with parchment or a silicone liner. Place chilled dough balls on the sheets 3 inches apart. Dip the balls into some flaky salt if desired. Bake for 13-15 minutes, just until the edges start to turn golden brown. Let cool on the pan 5 minutes before tranferring to a wire rack to cool completely.