Chocolate Chip Cookie Recipe No Brown Sugar

**Preheat** your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, **cream** the softened unsalted butter and granulated white sugar together using an electric hand mixer or stand mixer on medium speed for 2 to 3 minutes until pale, smooth, and fluffy.

**Beat** in the whole egg, extra egg yolk, and pure vanilla extract until completely combined and creamy.

In a separate bowl, **whisk** together the all-purpose flour, baking soda, and fine sea salt. Gradually **add** the dry ingredients into the wet butter mixture, mixing on low speed just until a soft dough forms.

Using a spatula, gently **fold** in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.

For optimal chewiness, **chill** the dough in the refrigerator for 30 minutes. **Scoop** 2-tablespoon portions of dough onto prepared baking sheets, leaving 2 inches of space between each cookie.

**Bake** at 375°F (190°C) for 9 to 11 minutes until the edges are golden brown and crisp, while the centers remain soft and slightly underbaked.

**Cool** cookies on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with a tall glass of cold milk!