D.I.Y All the Time! Chocolate Chip Cookies

*Third times a charm! Uploading this video for the third time since I couldn't get the audio to my liking. I was able to correct it and thought upload the video again for even better quality.
Hello everyone, this recipe is my go to chocolate chip cookie recipe every time anyone asks me to bake them some cookies. As I mentioned in the video, I found this recipe on Tasty.com. The exact link to the recipe is down below, followed by the KZbin link to the video, and then the recipe I used to bake these cookies. I did change a few things in the recipe - hence, the reason I made the video. If you decide to give the recipe a try, please let me know what you think about the recipe and if you would change anything too.
Tasty recipe:
tasty.co/recipe/the-best-chew...
Tasty KZbin video:
• The Best Chewy Chocola...
Ingredients
for 12 cookies
½ cup granulated sugar
¾ cup DARK brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference
Preparation
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. LET MIXTURE SIT FOR 30 MIN BEFORE PROCEEDING WITH THE NEXT STEP.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Enjoy!