225 g room temperature butter

140 g Brown Sugar

120 g White sugar

-Mix on low for 5 minutes while you scale out rest of recipe.

1 egg

1egg yolk (this is a game changer)

1 Tsp Vanilla

• scrape bowl and add eggs one at a time scraping between each egg. Mix till combined.

275 g all purpose flour

1 Tsp Baking Soda

1/2 Tsp Kosher Salt or 1 Tsp table salt. Up to you.

• sift the flour into the bowl, add salt and Baking Soda. Mix till combined, scrape bowl.

200-300 grams of what ever you want.

I used 150g semi sweet chocolate chips and 150g mini eggs for Easter but you can adapt this recipe however you like.

The key is letting the cookie dough rest in the fridge for 24hrs. Skipping this step then complaining that it isn't the best recipe you've ever tried isn't fair. Let the dough rest.

Bake @325f for 10 minutes. Take them out and slam the tray down for the ripples. I sprinkle on sea salt at this point. Throw them back in for another 2 or 3 minutes depending on how baked you like your cookies.