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.

Comments (Archived):

  1. danaabcd

    Great sense memories of your chocolate chip cookies during the summer. YUM! I also loved the home made ice cream that we had as a chaser. Best, D

  2. skysurfer172

    Every time you post a cookie recipe, I end up baking cookies! I made the Peanut Butter Blossoms over the holidays; they were a big hit. Getting……….fat.Yes, I am a guy who likes to bake and cook. It’s the programmer/ex-military in me, I enjoy following directions. Thanks and keep ’em coming. 🙂

    1. Gotham Gal

      These cookies are my all time fave. Enjoy.joanne [email protected]

  3. kenberger

    After the raving success we had w/ the peanut butter blossoms, we are on this!

  4. Christine Tsai

    Hi Joanne,Just to confirm – did you double ALL ingredient amounts listed above? Or are some the same amount you’d use for a normal amount? (not doubled)Also, I noticed eggs are listed twice (eggs, egg yolks) but I don’t see any step in the recipe that calls for the yolk.Can’t wait to try this!

    1. Gotham Gal

      The recipe is what I do ( it is already doubled which is why there are 4eggs (2 eggs, 2 yolks). All the eggs go in at the same time which is whenthe vanilla goes in.Does that help?

  5. Nithya

    Do you think the cookie dough would freeze well? I’m thinking about making a batch, baking half and freezing the rest of the dough to make later.

    1. Gotham Gal

      Absolutely. Roll it in plastic wrap in a log shape to make it easy to cut cookies when defrostedjoanne [email protected]

      1. Nithya

        These were fantastic! I do not bake much, but this recipe worked for me. I mixed everything by hand b/c I don’t have a mixer. Also, I used half olivio and half yogurt instead of butter. The cookies turned out soft and chewy. I froze half of the dough and baked them up a few days later but they weren’t nearly as good as the original, fresh batch. Thanks!

        1. Gotham Gal

          Excellent. I love how everyone has tweaked the recipe with yogurt or different things. That is what cooking is all about.