Instructions

• Preheat oven to 325°F (165°C).
• In a medium bowl, whisk together the all-purpose flour and baking soda; set aside.
• In a large bowl, combine the cooled, melted salted butter, cooled, melted creamy peanut butter, brown sugar, and granulated sugar. Stir until the sugars are fully incorporated and the mixture is uniform.
• Add the egg, the egg yolk, and the vanilla extract to the butter/peanut butter mixture. Stir until evenly combined.
• Gradually add the flour/baking soda mixture to the wet ingredients, mixing until a cohesive dough forms. The dough may look crumbly at first; continue mixing and use your hands if needed to bring it together.
• Fold in the chocolate chips until evenly distributed.
• Shape the dough into balls about the size of a golf ball. Place the dough balls on a baking sheet (lined or lightly greased) spaced about 2 inches apart.
• Bake at 325°F for 10–12 minutes, until the edges are lightly browned but the centers remain soft and puffy. Do not overbake.
• Remove cookies from the oven and let them cool completely on the baking sheet before serving.