Chewiest Chocolate Chip Cookies

How you prepare your butter before you start mixing in all of the ingredients makes a difference in this recipe. The key to deliciously chewy chocolate chip cookies is to toast your butter. Here's how you do that.
First take your butter and place it into a sauce pan over medium heat. Once your butter has melted - continue the heating for a few minutes longer, until the butter starts to boil. Once boiling, reduce the heat to low and wait until the butter starts to "toast" and turn a rich, darkened color.
Remove from the heat and set aside so that it cools to be just slightly warm.
Pro Tip: Do not over cook the butter. Remove from heat as soon as it starts to brown - the butter will continue darkening and cooking for a minute or two after you've removed from the heat.

Sifting your dry ingredients is also really important in this recipe.
Take your flours, salt, and baking soda and carefully sift them into a large mixing bowl. Set aside until your wet ingredients are ready.
Then take your chocolate bars and dice them into small pieces and set aside.
Pro Tip: Don't buy chocolate chips - dice your own dark chocolate bars by hand. The irregular shards of the chocolate makes for more interesting pockets of chocolate throughout the cookie when baked - and the reason we use dark chocolate instead of milk chocolate is because it cuts down on the sweetness of the cookie provided by the dark and white sugars. (You don't want the cookie to be overly sweet.)

In another large mixing bowl, combine your white sugar, brown sugar, egg, egg yolk, vanilla pod scraping and cooled toasted butter liquid - and mix vigorously with your hand mixer.
Mix until all ingredients are well incorporated and it turns into a nice brown paste.

Once your wet ingredients are ready, slowly pour in your dry flour mixture, into the bowl with your wet ingredients - while you continuously mix with your hand mixer.
Pro Tip: Add in your dry ingredients in thirds - and make sure the first 1/3 is well incorporated before you add in the second.
Then once you feel the flour is fully mixed into the batter, then add in your diced dark chocolate and hand fold them into the dough so that they are evenly distributed throughout.
And that's it - the dough is finished!
Pro Tip: Make sure you let this dough sit overnight in the fridge (or at least 3 hours) so that the flavors fully meld together in the dough.

Pre-heat your oven to 350°F.
Line your baking tray with parchment paper.
Then, take your cookie dough scooper, and lay down enough cookie balls to fill your tray - keeping at least 2 inches of separation between each cookie.
Bake for 10-12 minutes or until the cookies have sufficiently spread and become golden brown. (Baking time will vary based on your location and oven specifications, so be sure to keep a close eye on your cookies.)
Then remove from the oven, let cool for 10 minutes and serve.
Enjoy the chewiest and most robust cookies you've ever put into your mouth!