You will need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks), melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups semisweet chocolate chips
For the butter cream:
- 1 stick butter, at room temperature
- 4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
First, pre-heat your oven to 325 degrees. Then you're going to mix the flour, baking soda and salt with a wire whisk and set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Scoop out cookie dough and roll into small 1-inch balls (a little smaller than the size of a walnut) onto the prepared cookie sheets. Bake for 8-10 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
While your cookies are cooling you can start on your butter cream frosting! Place the butter in a large mixing bowl. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, and more milk as needed, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar or milk. Stir in any food coloring at this point, if desired.
Refrigerate until ready to serve. You’ll want to let them sit at out room temperature for at least 20-30 minutes before serving, so the cookies and frosting will soften a little. Enjoy! Makes approximately 25 sandwiches.