Perfect Chocolate Chip Cookies
Many many summers ago I stumbled upon the perfect chocolate chip cookie. I have been making this recipe for easily over a decade. Tastes evolve and I wanted to just soften up the cookie. Make the middle a bit softer with the edges perfectly crisp. I made a batch this week and added one ingredient that gave me what I was looking for, baking powder. This recipe is enough for a big crowd or a large cookie jar filled for the week depending on how many sweet tooths come through the door.
4 sticks unsalted butter at room temperature
1 cup white sugar
2 cups light brown sugar
4 1/2 cups flour
2 tsp. baking soda
2 tsp. kosher salt
1 tsp. baking powder
1 tbsp. vanilla
2 egg yolks at room temperature
2 eggs at room temperature
3 bags of chocolate chips (mix it up with chopped chocolate from a bar)
I use a standing mixer for this and a paddle attachment. Preheat the oven to 350.
Mix together the butter until really smooth (a few minutes). Add in both sugars and whip until thoroughly incorporated and even smoother. Really important to get these ingredients whipped until smooth.
In a separate bowl mix together the dry ingredients (flour, baking soda, baking powder and salt) with a whisk.
Add the vanilla to the butter mixture and continue mixing. Add each egg separately mixing in between. Do the same with each egg yolk. All of these ingredients should be thoroughly mixed in.
Add 1/3 of the flour mixture, then mix and continue with the rest of the flour until everything is mixed in.
I also put this in the fridge for a few hours before baking. Overnight would be even better. It definitely makes a difference.
Add the chocolate and mix. I use the paddle to mix in the chocolate chips because then they disperse evenly through the dough.
Use an ice cream scooper to make the cookies even. On a cookie sheet lined with parchment paper, drop the cookies about an inch apart. Usually, about 12 cookies fit on a cookie sheet. Bake until browned, about 12-14 minutes.
Voila. Perfect cookie.