perfecting the chocolate chip cookie at high altitude
Preheat oven to 350 at a convection bake ( if you don't have convection, no big deal )
I always make a double recipe:
3 1/2 sticks unsalted butter at room temperature (28 tsp)
2 cups light brown sugar
1 cup (actually just a little less than a cup) of white sugar
1 egg yolk
3 tsp. vanilla
4 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
18 ounces semi-sweet chocolate chips
18 ounces milk chocolate chocolate chips
(in essence 1 1/2 bags of the 24 ounce size)
Sift together the flour, salt and baking soda and set aside. Beat butter until soft. Add sugars and really beat until totally incorporated. Add the eggs and egg yolk, one at a time beating in between each addition. Add vanilla and beat again. Add the flour into the mixture 3 separate times beating in between each addition. Now add the chocolate chips and beat on low until they are mixed in. You should use a mix-master and it only takes a few seconds for the chocolate chips to mix in.
On a parchment lined cookie sheet put 12 round balls that are about a tablespoon size and are about an inch apart.
Bake 10-12 minutes or until browned.