In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
Measuring flour:
For best results, spoon and level your flour rather than scooping it directly from the bag to avoid dry cookies.
Egg yolk only:
This small batch recipe uses just the yolk to create a rich, chewy texture—no egg white needed.
Chill the dough:
Chilling is optional, but it helps prevent spreading and results in thicker, bakery-style cookies.
Don’t overbake:
Cookies continue baking on the hot sheet after removal. Take them out when edges are golden and centers look slightly underbaked.
Mix-ins:
Feel free to add walnuts, dark chocolate, or a pinch of sea salt on top before baking.