chocolate chip cookies

Chocolate
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.