chocolate chip cookies
I do love to bake. Sometimes things turn out just perfect, sometimes things don't. But, the one thing that I have truly mastered is the chocolate chip cookie. I am sure that I have posted this recipe before but I feel compelled to do it again. I always make a double recipe which is what I am going to post. It is my friends birthday tomorrow so I made him a big batch and then of course some extras for our cookie jar too.
Preheat the oven to 350.
4 1/2 cups flour
1 tsp. kosher salt
2 tsp. baking soda
1 cup sugar
2 cups light brown sugar ( 16 ounce box )
4 sticks unsalted butter (room temperature)
2 eggs (room temperature)
2 egg yolks (room temperature)
4 tsp. vanilla
1 12 ounce bag semi-sweet chocolate chips
1 12 ounce bag bittersweet chocolate chips (or milk chocolate)
1 12 ounce block of milk chocolate cut into tiny uneven chunks (this could be the bittersweet instead)
Sift together the flour, salt and baking soda in a bowl, set aside.
In a mixmaster, with a paddle attachment, beat together the butter, and both sugars. It really is key to have the butter and eggs at room temperature. Let this beat for at least 4 minutes. Once that is done, add in the vanilla and one egg at a time, beating each time until completely combined.
Add in the flour, 3 separate times, incorporating each time before each addition of flour. I just turn the mixer on the lowest speed otherwise the flour comes flying in your face.
Once the batter is ready, add all the chocolate and mix a few times until completely incorporated.
Bake the cookies (about the size of a tbsp.) on a cookie tray with parchment over the top. Parchment is key. The cookies should bake about 8 minutes or until browned.
Best served warm with a cold glass of milk. The next day, the kids always nuke them for about 15 seconds just to warm them up a little. Nice trick.