Why are my cookies flat?

Make sure to chill the dough and measure your flour properly.

Can I use margarine instead of butter?

Butter is best for flavor and texture, but margarine works in a pinch.

Absolutely! Dark chocolate adds a richer, less sweet flavor.

Yes! It scales well—just use a larger bowl and bake in batches.

Scale

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Preheat the oven to 325°F (165°C). Line your baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, stir the melted butter with brown sugar and white sugar until smooth and creamy.
Add the vanilla, whole egg, and egg yolk. Mix well until light and combined.
Gradually stir in the dry ingredients. Do not overmix.
Fold in the chocolate chips evenly.
Scoop dough into large rounded balls (about ¼ cup each) and place them on the prepared sheet.
Bake for 15–17 minutes, or until the edges are golden and the centers are still soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Always use room temperature eggs for better texture. Melted butter adds richness and helps create that irresistible chewy bite.