Ingredients
Scale
- 2 cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ sticks unsalted butter, melted and cooled slightly
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg, plus 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 ¾ cups carob chips
Instructions
- Line a baking sheet with parchment. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, stir together butter and sugars until combined. Mix in the egg and egg yolk, followed by the vanilla. Add the flour mixture and stir just until a dough is formed. Add the chips and stir to distribute throughout the dough.
- Using a regular sized ice cream scoop, scoop dough onto the prepared baking sheet. Pick up each scoop and pull it into 2 equal halves. Rotate the top half 90 degrees and with the jagged surfaces facing each other, push the halves back together to form one cookie. Once you have done this with all the cookies, refrigerate for at least 1 hour and up to overnight.
- When ready to bake, preheat the oven to 325 degrees F. Line a second baking sheet with parchment. Space the cookies out as far apart as possible using both baking sheets. Bake about 20 minutes, rotating halfway through, until the cookies are light golden brown and starting to harden around the edges, but still underdone in the center. Serve cookies warm or cool completely on the trays. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
Notes
Recipe adapted from Baking Illustrated via Brown Eyed Baker
Additional chilling time is necessary
- Prep Time: 15 minutes
- Cook Time: 20 minutes