Melted butter chocolate chip cookies #2

Last in my series of 'made while in France' recipes...until next visit, anyway.  I'm actually on my way back home to the States today, so it's only fitting that I had one last recipe to post from here.  I had just enough brown sugar and chocolate chips left to try a half batch of this recipe.  It's much better than the first one I tried here, this is 10/10--will have to see if I can replicate the results back home.  This one, however, requires a mixer--the other did not.

Link to original recipe: https://www.blessthismessplease.com/best-chocolate-chip-cookie-recipe-ever/

Ingredients (amounts listed are for WHOLE batch; half batch that I did yielded 24 cookies):

12 T. unsalted butter, melted in microwave, then let set for 5 minutes
1 c. brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk  (to do half batch, I mixed the egg and egg yolk together in a cup, then measured out half of mixture)
2 tsp. vanilla extract
2 c. plus 2 T. all-purpose flour (used half type 55 and half type 65 here in France)
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi-sweet chocolate chips

Directions:

1. Heat oven to 325°F.  Line baking sheets with parchment.

2. Using an electric mixer, in a large bowl, cream butter and sugars for 4-5 min (mixture should turn lighter brown color).

3. Add egg, egg yolk, and vanilla.  Beat in for 2 minutes.

4. On low speed, mix in flour, baking soda, and salt until just combined.

5. Stir in (by hand) the chocolate chips.

6. Form 1" dough balls and place on prepared baking sheet, 2" apart.  Bake for 10 min, or until edges are set (middles will still be slightly soft).  Let cookies rest on sheet for at least 4 min after removing from oven, then transfer to cooling rack or plate.  Enjoy!