Byron Talbott's Thin and Picturesque Chocolate Chip Cookies

Steps

1. 1

   In a stand mixer or large bowl, cream together the softened butter, brown sugar, and cane sugar until smooth and well combined.

2. 2

   Add the all-purpose flour to the creamed mixture and mix for about one minute until the flour is lightly incorporated.

3. 3

   In a small separate container, dissolve the baking soda in a small amount of warm water.

4. 4

   Add the egg yolk, seeds from the vanilla bean, and the dissolved baking soda mixture to the dough.

5. 5

   Add a pinch of salt to the batter to enhance the savory background flavor.

6. 6

   Continue mixing the dough for 4 to 5 minutes. Occasionally stop the mixer to scrape down the sides of the bowl with a spatula to ensure even incorporation of all ingredients.

   Start 5-minute timer
7. 7

   Fold in the chocolate chips by hand or on low speed until evenly distributed.

8. 8

   Divide the dough into equal portions using a cookie scoop or a kitchen scale for precision.

9. 9

   Optional: Refrigerate the portioned dough for about 30 minutes. This helps manage the stickiness of the dough before baking.

   Start 30-minute timer
10. 10

    Preheat your oven to 350°F (180 °C) (175°C (350 °F)).

11. 11

    Place the dough portions on a baking sheet. For a perfectly circular shape, you can place a ring cutter over the dough balls.

12. 12

    Bake the cookies for approximately 10 minutes until the edges are set and they are lightly golden.

    Start 10-minute timer