1 3/4 cups (430 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking soda

1/4 teaspoon (1 ml) salt

3/4 cup (180 ml) melted unsalted butter, at room temperature

1 cup (250 ml) brown sugar

2 egg yolks

2 teaspoons (10 ml) vanilla extract

1 cup (250 ml) chocolate chips

With the rack in the middle position, preheat the oven to 160 °C (325 °F). Line two baking sheets with parchment paper.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In another bowl, combine the melted butter, brown sugar, egg yolks, and vanilla with a wooden spoon, until the mixture is well blended. Stir in the dry ingredients and chocolate chips.

With a spoon, drop 30 ml (2 tablespoons) of dough per cookie onto the baking sheets, leaving 5-cm (2-inch) between each cookie. Flatten lightly with your fingers.

Bake for 11 to 12 minutes (the centre of the cookie will still be soft but will firm up as they cool). Let cool on the baking sheet for a few minutes then transfer to a cooling rack. Bake the remaining dough the same way.

Store the cookies for a few days in an airtight container.

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